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Spicy Chicken Curry Ramen Recipe

Inspired by Yats

Time1h

Serves3

A bold & aromatic fusion ramen, with tender chicken & noodles, in a rich, curry-infused broth, spiced to perfection. Topped with fresh vegetables & scallions, this hearty bowl brings warmth, depth, & a satisfying kick of heat.

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Ingredients

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Broth

6 cups chicken broth (low-sodium)

1 cups pork bone or chicken carcass stock (optional for extra richness)

1 cups Coconut milk

1 cups water

2 tbs yellow curry paste

1 tsp Red curry paste

1 tbs fresh ginger (peeled, grated)

3 cloves garlic (minced, about 3 cloves)

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs Fish sauce

1 tsp Brown sugar

1 tsp Toasted sesame oil

1 tbs Tuscany sunflower oil

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs chili oil (for heat, or to taste)

Chicken & Protein

1 lb boneless skinless chicken thighs (trimmed)

1 tbs soy sauce (for marinade)

1 tbs sake or dry sherry (for marinade)

1 tsp cornstarch (for light coating)

1 tbs vegetable oil (for searing)

Noodles & Toppings

8 oz fresh or dried ramen noodles

1 cups Bean sprouts

2 cups baby spinach

1/2 cups carrot (julienned)

3 stalks scallions (thinly sliced, green and white separated)

2 each soft-boiled eggs (halved)

1 sheet nori sheets (cut into strips)

2 each lime wedges (optional)

1/4 cups Fresh cilantro (optional)

1 tsp toasted sesame seeds

1/2 tsp crushed chili flakes (optional, for extra heat)

Method

Broth

Prepare aromatics

Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add grated ginger and minced garlic and sauté 1–2 minutes until fragrant but not browned.

Bloom curry paste

Add yellow curry paste (2 tbs) and red curry paste (1 tsp) to the aromatics. Stir and cook 1–2 minutes to bloom the spices and deepen flavor.

Combine liquids

Pour in chicken broth (6 cups), optional pork bone or chicken carcass stock (1 cup), coconut milk (1 cup), and 1 cup water. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.

Season the broth

Add soy sauce (3 tbs), mirin (2 tbs), fish sauce (1 tbs), brown sugar (1 tsp), sesame oil (1 tsp), chili oil (1 tbs), kosher salt (1 tsp) and black pepper (1 tsp). Taste after simmering 8–10 minutes and adjust salt, acidity or heat as needed (add more soy/fish sauce for saltiness, more chili oil or chili flakes for heat).

Simmer

Reduce heat so broth just gently simmers. Allow to simmer uncovered for 20 minutes to meld flavors, stirring occasionally. If using the optional carcass stock, simmer 30 minutes for deeper body.

Chicken & Protein

Marinate chicken

While the broth simmers, combine chicken thighs (1 lb), 1 tablespoon soy sauce, 1 tablespoon sake (or dry sherry), and 1 teaspoon cornstarch in a bowl. Mix and let sit 10–15 minutes to develop flavor and slightly tenderize.

Sear chicken

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sear the marinated chicken thighs 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove and let rest 5 minutes, then slice thinly against the grain.

Optional shredding

If preferred, shred the cooked chicken with two forks for a texture that disperses through the broth; otherwise keep sliced for topping.

Noodles & Toppings

Soft-boiled eggs

Bring a small pot of water to a rolling boil. Gently lower eggs (2) into the water and cook 6 minutes for jammy yolks. Transfer to an ice bath for 3–4 minutes, peel, and halve.

Cook noodles

Bring the curry broth back to a gentle boil. In a separate pot, cook ramen noodles according to package instructions (usually 2–3 minutes for fresh, 4–5 for dried). Drain noodles well and divide between serving bowls. Alternatively, place noodles directly into simmering broth for the last minute so they absorb flavor; if doing so, reduce broth time to maintain texture.

Blanch vegetables

Quickly blanch baby spinach (2 cups) and bean sprouts (1 cup) in the hot broth or boiling water for 20–30 seconds until wilted/crisp-tender. Remove and arrange over noodles.

Assemble bowls

Ladle hot curry-tonkotsu broth over the noodles (about 2–2.5 cups broth per bowl). Arrange sliced or shredded chicken on top, add halved soft-boiled eggs, blanched spinach and bean sprouts, julienned carrot (1/2 cup), scallions (white and green separated — whites on top if you like heat), nori strip, and cilantro if using. Sprinkle toasted sesame seeds and crushed chili flakes to taste. Serve with lime wedges on the side for a bright squeeze.