Thai Red Curry Ramen
A 30-minute ramen recipe? Can it really be true? Thanks to the folks at Joe’s Kitchen in Montpelier, the long-simmered bone broth base for this recipe has already been prepared, so all that remains for you to do is to toss in the protein, veggies, and noodles and you’ve got a rich, flavorful ramen that tastes as though you’ve spent hours hunkered over the stove. You’ll find many of the ingredients featured in our weekly sale from February 27th – March 4th, so it’s a great time to give this one a try!
In a medium pot, combine bone broth, coconut milk, tahini, red curry paste, garlic, ginger, chicken breast, and mushrooms and bring to a simmer over medium heat. Simmer until chicken is cooked through, about 10-15 minutes. Meanwhile, slice red peppers and bok choy and set aside. Carefully remove the chicken from the pot and shred it. Return shredded chicken to the soup pot, along with the peppers and bok choy. Simmer for an additional minute or two. Taste the broth and adjust the seasoning with fish sauce, salt, or more curry paste as needed. In a separate pot, boil ramen noodles according to package directions. Drain and divide between two deep bowls. Ladle the soup over the noodles and garnish with limes, cilantro, and/or scallions.