Coconut Curry Ramen with Chicken and Bok Choy | RICARDO

Ingredients

• 1/2 lb (225 g) boneless, skinless chicken thighs
• 1 tbsp (15 ml) vegetable oil
• 3 cups (750 ml) low-sodium chicken broth (see note)
• 1 can (14 oz/398 ml) coconut milk
• 2 tbsp cilantro stems, chopped
• 1 garlic clove, chopped
• 1 piece lemongrass (see note), 1 inch (2.5 cm) long, finely chopped
• 1 piece fresh ginger, 1/2 inch (1.5 cm) long, finely chopped
• 1/2 to 1 bird’s eye chili pepper, seeded and thinly sliced
• 2 tbsp (30 ml) tomato paste
• 2 tsp (10 ml) fish sauce
• 1 tsp sweet paprika
• 1/2 tsp curry powder
• 1/2 tsp sugar
• 1/4 tsp ground turmeric
• 6 oz (170 g) fresh or dried ramen noodles
• 1/4 lb (115 g) baby bok choy or tatsoi, cut into thin wedges
• Green onion, thinly sliced, to taste
• Cilantro leaves, to taste
• Lime wedges, to taste
• Fried onions (optional)