Spicy chicken ramen noodle soup
This spicy chicken ramen noodle soup is the ultimate cold-weather dish. Packed with various Asian flavors and some heat
Ingredients
Meatballs
- 500 g ground chicken
- 1 egg
- 1 tsp gochujang paste
- 1 tsp salt
- ½ tsp white pepper
- 2 cloves garlic
- 2 tbsp flour
- 2 tbsp soy sauce
Curry ramen noodle soup
- 1 carrot thinly sliced
- 3 spring onions thinly sliced
- 200 g cremini mushrooms
- 300 g fresh ramen noodles
- 750 ml veggie broth
- 200 ml coconut milk
- 1 tbsp red curry paste
- 2 tbsp soy sauce for mushrooms
- Thai basil for serving
- Sesame seeds for serving
Instructions
- In a bowl mix the meat, egg, gochujang, salt, pepper, garlic, soy sauce, and flour
- Make meatballs using a cookie scooper or 2 spoons and roll until even
- Heat some oil in a pan and cook the meatballs for about 4 minutes, while turning
- Remove from the pan and add some sesame oil
- Caramelize the mushrooms for 5 minutes
- Add soy sauce and cook for 1 more minute
- In the meantime cook the noodles according to package instructions
- In a pot heat the broth with coconut milk and curry paste
- Add in the meatballs
- Simmer for 3 minutes
- Serve the hot broth with noodles, spicy chicken meatballs, caramelized mushrooms, carrot and spring onions
- Sprinkle with some sesame seeds, add a bunch of fresh Thai basil and enjoy
Notes
You can bake the meatballs in the oven too, if you with for them to be more round.