This dish originates from south east Asia (Thailand/Laos), and believe me when I tell you how rich and fragrant this is! It’s honestly so heavenly and super simple to make. I absolutely love Asian noodles in all forms but this specific recipe will keep you wanting seconds. The broth is so creamy and it’s just happiness in a bowl!
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Prep time: 10 mins | Cook time: 20 mins | Serves 2
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INGREDIENTS ✨
– One boneless chicken breast (1 lb)
– Sea salt and cracked black pepper
– 2 tbsp canola oil
– 1/8 red Thai curry paste
– 1 large carrot, sliced
– 1 tbsp fresh ginger, grated
– 1 (14 oz) can of unsweetened coconut milk (Aroy D is my fave)
– 1 1/2 cup low sodium chicken broth
– 1 1/2 tbsp fish sauce
– 1 tbsp light brown sugar
– 1 cup baby bok choy, chopped
– 4 oz ramen or egg noodles
– Cilantro, green onion, lime for garnish
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DIRECTIONS ✨
1. Season your chicken with salt and pepper
2. Heat olive oil in a medium stock pot over high heat. Add chicken to the hot oil and sear until golden brown one side (~ 5 mins)
3. Flip the chicken over, add curry paste, carrots and ginger – cook until fragrant (1 min)
4. Stir in coconut milk, fish sauce and sugar. Cover and bring to a boil. Cook chicken through for about 15 mins. Use two forks to shred the chicken directly in the pot. Stir in your bok choy.
5. Meanwhile, bring a medium pot of water to a boil over high heat. Cook your noodles according to the package instructions. Then drain them.
6. Divide up your noodles among your two bowls and serve soup over each. Garnish with cilantro, green onion and lime as desired.
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Bon Appétit,
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