Quick Coconut Curry Chicken Ramen with Ponzu Broth

This bowl brings together the best of Japanese and Thai flavors in one comforting dish. A creamy coconut curry broth, tangy with ponzu and sweet chili sauce, surrounds tender dark meat chicken, fresh ramen noodles and a medley of carrots and spinach. It’s a quick, satisfying dinner that comes together in under 30 minutes.

Every spoonful is a balance of creamy, tangy and spicy notes, finished with a squeeze of lime and a sprinkle of chili flakes. Perfect for busy weeknights when you crave something warm and flavorful without spending hours in the kitchen.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Fresh Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim, peel and halve carrots lengthwise; cut crosswise into ¼-inch-thick half-moons. (If you receive one large carrot, quarter it lengthwise, then cut into ¼-inch-thick quarter-moons.) Trim and thinly slice scallions, separating whites from greens. Quarter lime.
2. In a medium bowl, combine ponzu, chili sauce, coconut milk, pho stock concentrate, chicken stock concentrates and 2½ cups water. Whisk until smooth and evenly combined. Set aside.
3. Heat a drizzle of oil in a large pot over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until carrots begin to soften, 2-3 minutes. Season with salt and pepper. Open package of chicken and drain off any excess liquid. Add chicken, curry powder and garlic powder to pot with veggies. Cook, stirring occasionally, until spices are toasted and chicken begins to brown, 2-3 minutes. Season with salt and pepper.
4. Carefully add ponzu broth to pot with veggies and chicken. Stir to combine. Bring to a simmer and cook, stirring occasionally, until chicken is cooked through and carrots are tender, 3-4 minutes. Stir in spinach; cook until wilted, 1-2 minutes. Taste and season with salt and pepper. Reduce heat to low and cover with a lid.
5. Once water is boiling, gently separate noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.
6. Divide drained noodles between bowls. Add a squeeze of lime juice to each bowl of noodles and sprinkle with as many chili flakes as you like. Ladle soup over noodles. Finish with a squeeze of lime juice and garnish with scallion greens. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and adds more flavor. If using breast, reduce cooking time slightly to avoid dryness.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute.

Is this recipe gluten-free?

The ramen noodles and ponzu sauce typically contain wheat. Use gluten-free noodles and tamari-based ponzu to make it gluten-free.