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Ingredients
4 servings
1.5 lbsboneless skinless Chicken thighs
cut into chunks
½ tspsalt
½ tsppepper
2 Tbspolive oil
1 Tbspminced garlic
1 Tbspgrated ginger
1 Tbspsesame oil
1onion
sliced
2 cupsshredded carrots
6 cupschicken stock
1 Tbspturmeric powder
1 Tbspmaple syrup
2 Tbspthai red curry paste
3 Tbsptamari
1 x 13.5 ozcan coconut milk
4 cakesramen noodles
uncooked
¼ cupcilantro
chopped
¼ cupgreen onion
chopped
Instructions
Step 1
On a skillet add chicken thighs seasoned with salt and pepper and cook until browned.
Step 2
In a pot combine the below ingredients until fragrant (about 1-2 min) 2 tbs Olive Oil, 1 tbs Minced Garlic, 1 tbs Grated Ginger
Step 3
Add 1tbsp sesame oil to chicken. Then add the carrots and onion and cook until the start to soften.
Step 4
Add 1 cup chicken stock and bring to a boil. Then add
1 tbs Turmeric Powder, 1 tbs Maple Syrup, 2 tbs Thai Red Curry Paste, 3 tbs Tamari. Mix well!
Step 5
Add in 5 more cups chicken stock and 1 can coconut milk and bring to a boil.
Step 6
Once boiling add in 12 Ounces Ramen Noodles (I used brown rice ramen) and cook until soft!
Step 7
Topping with:
Cilantro
Green Onions
Sesame Oil
Notes
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