Coconut Curry Chicken Ramen

🥘 Ingredients

• black pepper
  to taste
• carrot
  2
• chicken stock concentrate
  1 unit
• chili flakes
  ½ tsp
• coconut milk
  13.5 oz
• cooking oil
  2 tbsp
• curry powder
  1 tbsp
• diced skinless dark meat chicken
  12 oz
• fresh ramen noodles
  8 oz
• garlic powder
  1 tsp
• lime
  1
• pho stock concentrate
  1 unit
• ponzu sauce
  2 tbsp
• salt
  to taste
• scallions
  4
• spinach
  2 c
• sweet thai chili sauce
  2 tbsp
• water
  2½ cups

🍳 Cookware

• medium pot
• large pot
• medium bowl
• large pot

1. 

   1

   Bring a medium pot (or large pot for 4 servings) of salted water to a boil. Wash and dry all produce.
2. 

   2

   In a medium bowl , combine ponzu sauce , sweet thai chili sauce , coconut milk , pho stock concentrate , chicken stock concentrate , and water . Whisk until smooth and evenly combined. Set aside.

   ponzu sauce: 2 tbsp, sweet thai chili sauce: 2 tbsp, coconut milk: 13.5 oz, pho stock concentrate: 1 unit, chicken stock concentrate: 1 unit, water: 2½ cups
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add carrot (peeled and sliced) and scallions (whites). Cook, stirring occasionally, until carrots begin to soften ⏱️ 3 minutes . Season with salt and black pepper .

   cooking oil: 2 tbsp, carrot: 2, scallions: 4, salt: to taste, black pepper: to taste
4. 

   4

   Carefully add the ponzu broth mixture to the pot with the vegetables. Stir in diced skinless dark meat chicken , curry powder , and garlic powder . Stir to combine. Bring to a simmer and cook, stirring occasionally, until chicken is cooked through and carrots are tender ⏱️ 4 minutes .

   diced skinless dark meat chicken: 12 oz, curry powder: 1 tbsp, garlic powder: 1 tsp
5. 

   5

   Once the water is boiling, gently separate fresh ramen noodles and add to the pot. Cook, stirring occasionally, until just tender ⏱️ 2 minutes .

   fresh ramen noodles: 8 oz
6. 

   6

   Divide drained noodles between bowls. Ladle the chicken curry broth over the top. Add a squeeze of lime (juice) to each bowl and sprinkle with chili flakes as desired. Toss with spinach before serving.

   lime: 1, chili flakes: ½ tsp, spinach: 2 c