Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 4 oz ramen noodles (fresh or dried)
- 4 cups chicken broth (homemade or store-bought)
- 1 cup coconut milk
- 1 tsp red pepper flakes (adjust to taste)
- 2 green onions, sliced thinly
- 2 cups bok choy or spinach
Instructions
- Cut the chicken thighs into bite-sized pieces. Heat oil in a large pot over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
- Add minced garlic and grated ginger to the pot; stir for about 1 minute until fragrant.
- Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- Stir in soy sauce and red pepper flakes; adjust seasoning to taste.
- Add ramen noodles and cook according to package instructions (3-5 minutes) until tender but firm.
- In the last minute of cooking, add bok choy or spinach to wilt without losing color.
- Serve hot, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 562
- Sugar: 5g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg