Coconut Curry Chicken Ramen

🥘 Ingredients

• black pepper
• carrot
  18 oz
• chicken stock concentrate
  4 unit
• chili flakes
  1 tsp
• coconut milk
  2 unit
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• diced skinless dark meat chicken
  20 oz
• fresh ramen noodles
  20 oz
• garlic powder
  2 tsp
• lime
  2 unit
• pho stock concentrate
  2 unit
• ponzu sauce
  24 ml
• salt
• scallions
  4 unit
• spinach
  5 oz
• sweet Thai chili sauce
  2 oz
• water
  2½ cup

🍳 Cookware

• medium pot
• medium bowl
• whisk
• large pot

1. 

   1

   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 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 , separating whites from greens. Quarter lime .

   carrot: 18 oz, scallions: 4 unit, lime: 2 unit
2. 

   2

   In a medium bowl , combine ponzu sauce , sweet Thai chili sauce , coconut milk , pho stock concentrate , chicken stock concentrate , and water (4½ cups for 4 servings). Whisk with a whisk until smooth and evenly combined. Set aside.

   ponzu sauce: 24 ml, sweet Thai chili sauce: 2 oz, coconut milk: 2 unit, pho stock concentrate: 2 unit, chicken stock concentrate: 4 unit, water: 2½ cup
3. 

   3

   Heat cooking 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 black pepper . Open package of diced skinless dark meat 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.

   cooking oil: 1 tsp, salt, black pepper, diced skinless dark meat chicken: 20 oz, curry powder: 2 tbsp, garlic powder: 2 tsp
4. 

   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.

   spinach: 5 oz
5. 

   5

   Once water is boiling, gently separate fresh ramen 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.

   fresh ramen noodles: 20 oz
6. 

   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.

   chili flakes: 1 tsp