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Pumpkin Curry Ramen Recipe

Red curry paste, creamy coconut milk and garlic are the foundation of our Curry Ramen Recipe, subtle hints of pumpkin, ginger and sweet brown sugar round it out. To give this ultra comforting soup heartiness we throw in meaty shiitake mushrooms, butternut squash and shredded chicken. Comfort in a bowl.

Ingredients

    • 1 tbsp coconut oil
    • 1 small onion, thinly sliced
    • 2 tsp minced ginger
    • 2 large garlic cloves, minced
    • 2 cups sliced shiitake mushrooms (about 8 oz)
    • 1 serrano or fresno chile, sliced thin (one more if you like it extra spicy!)
    • 1 1/2 tsp kosher salt, divided
    • 1 1/2 cups cubed butternut squash
    • 3 cups low-sodium chicken broth
    • 14 oz light coconut milk
    • 1/2 cup pumpkin puree
    • 2 tbsp red curry paste
    • 2 small chicken breasts or 1 1/2 cups shredded cooked chicken
    • 4 oz *chinese ramen noodles (not fried from the package)
    • 2 tsp brown sugar
    • lime juice to tasted at the end

Directions

  1. In a large pot, heat coconut oil over a medium-high heat. Add onion sauté until softened, about 5 minutes. Add ginger and garlic, stir. Cook another minute.
  2. Add mushrooms and chiles, sauté another 2-3 minutes. Add 1/2 teaspoon salt, stir. Stir in red curry paste. Cook for one minute. Stir in chicken broth, coconut milk, pumpkin puree and remaining 1 teaspoon salt. Stir until smooth. Add in the butternut squash and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes or until it reaches an internal temperature of 165 degrees. Remove chicken from the pot and shred.
  3. Add chicken back to the pot along with noodles. Cook until noodles are pliable and soft.
  4. Season to taste with salt and pepper. Squeeze in some lime juice. Garnish with sliced chiles and cilantro. Enjoy!