Description

Whip up a revitalizing and spicy creamy chicken and ramen soup perfect for spring. This comforting yet light dish features tender chicken, warming spices, creamy coconut milk, and fresh greens. Easy to make and satisfying!

Ingredients

Scale

2 tablespoons of neutral oil (like canola, vegetable, or peanut oil)
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, peeled and grated
1–2 Thai bird chilies or other small red chilies, thinly sliced (adjust to your spice preference)
1 teaspoon ground turmeric
1 teaspoon curry powder
4 cups low-sodium chicken broth
1 (13.5 ounce) can full-fat coconut milk
2 tablespoons soy sauce or tamari (for gluten-free)
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
4 ounces ramen noodles (dried, not the flavor packet kind)
2 cups packed baby spinach or chopped bok choy
1/4 cup chopped fresh cilantro, plus more for garnish
1/4 cup chopped green onions, plus more for garnish

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Instructions

1. Heat the neutral oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, and sliced chilies. Cook for about 1 minute more, until fragrant. Be careful not to burn the garlic.
4. Add the ground turmeric and curry powder to the pot. Stir well and cook for another 30 seconds to toast the spices.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a simmer.
6. Add the full-fat coconut milk, soy sauce (or tamari), rice vinegar, and honey or maple syrup (if using). Stir to combine and let it return to a gentle simmer.
7. Return the browned chicken to the pot. Lower the heat to medium-low, cover, and let the soup simmer for 10-15 minutes.
8. While the soup simmers, cook the ramen noodles according to package directions. Drain them well.
9. Stir the packed baby spinach or bok choy into the simmering soup. Cook for just 1-2 minutes, until the greens are wilted and tender.
10. Stir in the chopped cilantro and green onions.
11. To serve, divide the cooked ramen noodles among bowls. Ladle the creamy chicken soup over the noodles.
12. Garnish with extra cilantro, green onions, chili slices, and a squeeze of lime or a soft-boiled egg, if desired.

Notes

Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the broth and chicken mixture (without noodles/greens) for up to 2-3 months. Gently reheat on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: Approx. 550-650 (depending on ingredients and portion size)
Sugar: Approx. 5-10g
Sodium: Approx. 800-1200mg (depending on broth and soy sauce)
Fat: Approx. 30-40g
Carbohydrates: Approx. 30-40g
Fiber: Approx. 3-5g
Protein: Approx. 30-40g