Chicken Curry Ramen

5 from 1 vote

Chicken Curry Ramen combines grilled chicken thighs with a tasty broth, veggies, and ramen noodles. Add plenty of curry powder, fresh garlic, and fresh ginger for an extra flavor-packed meal!

Course Main Dish, Soup

Cuisine Japanese

Keyword chicken curry ramen, ramen soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 609kcal

Author Sue Ringsdorf

Ingredients

2 pounds skinless, boneless chicken thighs
2 Tablespoon curry powder
kosher salt and freshly ground black pepper - to taste

For the veggies:

1 Tablespoon sesame oil
8 oz. mushrooms - I use Bella
2 cups carrots - chopped

For the broth:

1 Tablespoon sesame oil
2 Tablespoons garlic - minced
2 Tablespoons ginger - minced
8-10 cups lower sodium chicken broth - or combo of broth and water
4 Tablespoons lower sodium soy sauce
2 Tablespoons fish sauce
9 oz. ramen noodles
4 cups baby spinach
kosher salt and freshly ground black pepper - to taste
diced green onions and/or jalapeño slices - to serve

Instructions

Prep the chicken. No need to add a marinade to the chicken. Just add the curry powder, kosher salt, and freshly ground black pepper to the chicken. You can also add a drizzle of olive oil if desired. I like to let it sit out for about 30 minutes prior to cooking.
2 pounds skinless, boneless chicken thighs, 2 Tablespoon curry powder, kosher salt and freshly ground black pepper
Grill the chicken. Light a grill to medium heat. When hot, add the chicken thighs, flipping it to get grill marks on both sides. Grill until done, approximately 165 degrees F on a digital thermometer.
Let the chicken rest for about 6-7 minutes. Then slice it in strips or bite-sized pieces.
Cook carrots and mushrooms (or other veggies). Meanwhile, cook the veggies. In a medium stock pot, add a drizzle of oil and then add the chopped carrots and mushrooms. Cook until softened, stirring occasionally. Add salt and pepper to taste. Remove veggies and set aside on a plate.
1 Tablespoon sesame oil, 2 cups carrots, 8 oz. mushrooms
Make broth. Use the same pot to cook the broth. Add additional oil to the pan over medium heat. (Don’t let the pan get too hot when cooking garlic or you’ll burn it!) Add the garlic and ginger and stir for a minute or so, until fragrant.
1 Tablespoon sesame oil, 2 Tablespoons garlic, 2 Tablespoons ginger
Then add the remaining broth ingredients – the chicken broth, soy sauce, and fish sauce. Add additional salt and pepper as needed. Bring the broth to a simmer and cook for about 15 minutes or longer.
8-10 cups lower sodium chicken broth, 4 Tablespoons lower sodium soy sauce, 2 Tablespoons fish sauce, kosher salt and freshly ground black pepper
Add spinach and ramen. At the last minute, add the ramen noodles and break apart with a fork. Then add the spinach and let simmer for another couple of minutes, until the ramen and spinach are softened.
9 oz. ramen noodles, 4 cups baby spinach
Assemble bowls. To individual serving bowls, add the broth and ramen mixture. Top with the veggies, the sliced grilled chicken, and sliced green onions.
diced green onions and/or jalapeño slices
Optional. You can add a soft cooked egg as well. Optional but delicious!

Notes

Grilling the chicken with a few smoky chips adds incredible flavor to this dish. You could also cook the chicken on the stovetop as an alternative.
Tailor the veggies to what you prefer. I like to use a variety of different mushrooms like Bella, Cremini, and White. You can also add cauliflower, box choy, or snap peas.
If you prefer more of broth-based ramen, use less noodles or more broth!
While I use cheap ramen noodles as a shortcut, you can other common ramen noodles like soba, somen, and udon noodles.

Nutrition