Red Curry Chicken Ramen
This one’s got a little more going on — in the best way. We’re taking our Chicken Ramen and building it into a red curry soup with coconut milk, marinated chicken thighs, and whatever vegetables you’ve got around. It’s rich, spicy, and tastes like it took a lot longer than it actually did.
The beauty of this dish is that you’re just using what you have to make something fancy and delicious!
What You’ll Need
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1 pack of Mike’s Mighty Good Chicken Ramen (you’ll use half the soup base + seasoning oil)
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1 to 2 chicken thighs (boneless, skin-on or off — up to you)
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1½ tablespoons Thai red curry paste (divided)
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⅓ cup coconut milk
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1¾ cups water
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Black pepper
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1½ tablespoons soy sauce
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Vegetables of your choice (bok choy, mushrooms, bell peppers, spinach — anything works)
How to Make It
Step 1: Marinate the chicken
In a bowl, mix 1½ tablespoons of soy sauce, a teaspoon of red curry paste, and a pinch of black pepper. Add the chicken thighs and coat well. Let that sit for at least 10 minutes (longer if you have time).
Step 2: Cook the chicken
Heat a pan over medium heat. Cook the chicken thighs for about 2½ minutes per side, or until they’re browned and cooked through. If they’re thick, you might need a little longer. Once done, set aside and slice.
Step 3: Build the broth
In a pot, combine 1¾ cups of water, 1 tablespoon of Thai red curry paste, ⅓ cup of coconut milk, half of the soup base from the MMG ramen, and the seasoning oil. Stir it together and bring it to a boil.
Step 4: Add noodles and veggies
Once the broth is bubbling, add the ramen noodles and any vegetables you’re using. Let it simmer for about 5 minutes, or until the noodles are cooked and the veggies are where you want them.
Step 5: Assemble
Pour the soup and noodles into a bowl and top with the sliced chicken. If you want to toss on some extra herbs, lime, or chili oil, go for it. If not, it’s good as is.
Why This Works
The curry paste and coconut milk take the base ramen broth and give it more depth. The chicken’s got a good mix of salt and heat from the marinade, and the noodles pull it all together. You’re not adding extra steps — everything here earns its spot in the bowl.
If this is your first time using Mike’s Mighty Good, here’s what to know: our ramen is made with organic noodles, no GMOs, and no weird ingredientsl. No TBHQ. And our broth has 40% less sodium than the big-name brands. We keep it simple and real — because we actually care about what goes into this stuff. Whether you keep it basic or go big like this, it starts with better ramen.
