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Coconut Curry Ramen

Why get takeout when you can make tasty, almost-from-scratch ramen at home? This recipe comes together quickly thanks to Coconut Curry Korma Sauce and rotisserie chicken. If you like your egg yolks on the runnier side, cook them for 6 minutes. Alternatively, if you like them firmer, cook the eggs for 8 to 9 minutes.

Serves 4

4 large eggs
2 tablespoons vegetable oil
2 (5-ounce) containers sliced shiitake mushrooms
2 cloves garlic, minced
1 ½ teaspoons grated fresh ginger
½ teaspoon crushed red pepper flakes
2 (32-ounce) cartons chicken broth
1 (7-ounce) pouch Saffron Road Coconut Curry Korma Sauce
1 tablespoon lime juice
2 baby bok choy, coarsely chopped
4 (3-ounce) packages ramen noodles, any flavor (discard the seasoning packet)
2 cups shredded rotisserie chicken
Lime wedges and fresh cilantro for serving

 

  1. Bring a medium saucepan of water to a boil. Prepare an ice water bath. Add the eggs to the water and boil for 7 minutes. Remove the eggs from the saucepan and immediately plunge in the ice water bath to cool.
  2. Meanwhile, heat the oil in a Dutch oven. Add the mushrooms and cook until the liquid releases and they begin to brown, about 8 minutes. Add the garlic and ginger and cook 1 minute or until fragrant. Stir in the red pepper flakes.
  3. Add the broth and korma sauce and bring to a boil. Stir in the lime juice and bok choy and cook 5 minutes or until it begins to wilt and turn bright green.
  4. Add the ramen noodles and chicken and simmer 2 to 3 minutes or until the noodles are softened.
  5. Divide the ramen evenly between serving bowls. Drain the eggs and peel them. Carefully cut the eggs in half and place on top of the ramen. Garnish with lime wedges and cilantro. Serve immediately.

 

Bowls of Coconut Curry Ramen

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