---
title: Coconut Curry Chicken Ramen
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/coconut-curry-chicken-ramen-6902666b87218af40250b8ed
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Fish
  - Soy
  - Wheat
  - Tree Nuts
tags:
  - Easy Prep
rating: 4.0
rating_count: 1100
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: "Many loved the rich, flavorful broth, though some found it mild; adding extra spices or a splash of fish sauce boosted depth."
  - theme: Ease of prep
    text: "Quick and simple to make, with most finding it ready in under 30 minutes; a few noted longer prep times."
nutrition:
  calories: 910
  protein: 46
  fat: 29
  saturated fat: 16
  carbohydrates: 112
  sugar: 21
  fiber: 10
  cholesterol: 130
  sodium: 1570
  potassium: 1560
  calcium: 170
  iron: 9.6
image: "https://images.recipes.furrysalamander.com/Noodle%20Recipes/Ramen%20Noodles/coconut-curry-chicken-ramen.avif"
---
Bring a #medium pot{} of salted water to a boil (large pot for 4 servings). Wash and dry all produce. Trim, peel, and halve @carrot{18%ounce} lengthwise; cut crosswise into ¼-inch-thick half-moons. (TIP: If you receive one large carrot, quarter it lengthwise, then cut into ¼-inch-thick quarter-moons.) Trim and thinly slice @scallions{4%unit}, separating whites from greens. Quarter @lime{2%unit}.

In a #medium bowl{}, combine @ponzu sauce{24%milliliters}, @sweet Thai chili sauce{2%ounce}, @coconut milk{2%unit}, @pho stock concentrate{2%unit}, @chicken stock concentrate{4%unit}, and @water{2½%cup} (4½ cups for 4 servings). Whisk with a #whisk{} until smooth and evenly combined. Set aside.

Heat @cooking oil{1%tsp} 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 @black pepper{}. Open package of @diced skinless dark meat chicken{20%ounce} and drain off any excess liquid. Add chicken, @curry powder{2%tbsp}, and @garlic powder{2%tsp} to pot with veggies. Cook, stirring occasionally, until spices are toasted and chicken begins to brown, 2-3 minutes. Season with salt and pepper.

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{5%ounce}; cook until wilted, 1-2 minutes. Taste and season with salt and pepper. Reduce heat to low and cover with a lid.

Once water is boiling, gently separate @fresh ramen noodles{20%ounce} 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.

Divide drained noodles between bowls. Add a squeeze of lime juice to each bowl of noodles and sprinkle with as many @chili flakes{1%tsp} as you like. Ladle soup over noodles. Finish with a squeeze of lime juice and garnish with scallion greens. Serve.