I haven’t had time to blog over the last week or two. After a hectic time packing and organizing our house, flying to Vancouver to house-hunt, and showings at our current Nova Scotia home, there has been absolutely no time to cook!

Unfortunately for me, somewhere between the busy airports, plane rides, and city streets, I also ended up catching a brutal cold. When I got home from Vancouver all I wanted was warm homemade comfort food. This homemade Red Coconut Curry Ramen kept popping into my mind.

I got the recipe for this from one of my best friends and fellow bloggers, Jamie at The Slow Braise!  If you haven’t had time to check out his blog yet, try and find some time. He inspires me all the time with his skill level and amazing ability to pair beautiful flavors. Don’t forget to check out his recipe for Coconut Red Curry Ramen.

After a long weekend of travel, I didn’t feel like going to shop, and I didn’t have some of the ingredients listed in Jamie’s soup. So – I improvised! While this recipe is very similar, I’ve increased the heat (because I love spice when I’m sick) and swapped out the noodles for what I had on hand.

Recipe for Coconut Curry Ramen: 

2 Boneless Skinless Chicken Breasts (Thinly Sliced)
4 Cups of Chicken Broth
1 Can of Coconut Milk
3 Tablespoons of Red Thai Curry Paste**
1 Small Onion (Diced)
1 Inch of Fresh Ginger (Sliced)
3 Cloves of Garlic (Minced)
2 Carrots (Roughly Diced)
1 Handful of Sugar Snap Peas
4-5 Shiitake Mushroom (Sliced)
Rice Noodles (As Many as you would like)
1 Teaspoon of Fish Sauce
Olive Oil
Birds Eye Chilis (To Taste)
Green Onions
Cilantro

**If you don’t like heat, decrease your curry paste. On The Slow Braise, only 1 tablespoon is used. This is probably preferable for most people. No matter how much curry paste you use, try and use Mae Ploy brand, if possible. **

Instructions for Coconut Curry Ramen:

1: Drizzle Olive Oil into a deep pan over medium heat. Saute your thinly sliced chicken breasts until they are cooked through. Remove from the heat and set aside.

2: In the same pan, saute onion, garlic, ginger, and curry paste for 2-3 minutes. Stir in your coconut milk, carrots, and cooked chicken, and allow to simmer for about 5 minutes.

3: Add in your chicken broth, sugar snap peas, shiitake mushroom, fish sauce, green onion, and juice from one lime. Reduce heat to low.

4: In a separate pot, boil water. Drop in your rice noodle, and cook for about 1 minute. Drain and place noodles into a bowl. Pour your soup on top. Top with fresh cilantro, fresh lime, and birds eye chili.

Enjoy!