Instant Ramen Khao Soy
Ingredients:
- 2 tablespoons vegetable oil
- 2 chicken breasts, cut into bite-sized pieces
- Salt, to taste
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 3 cups chicken stock
- 1 can (14 oz) coconut milk
- 1 teaspoon sugar
- 2 packets instant Laksa Ramen (or your preferred instant Laksa) Prima Taste Laksa La Mian or Asian Home Gourmet Singapore Laksa Coconut Curry Noodles
- Fish sauce, to taste
Instructions:
Heat a pan over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is hot, add the bite-sized chicken pieces and season with salt. Sear the chicken until browned on one side, about 2-3 minutes. Continue to cook the chicken, turning occasionally, until it reaches an internal temperature of 165°F (74°C) and is cooked through. Remove the chicken from the pan and set aside, keeping the chicken fat in the pan.
If needed, add a bit more oil to the pan with the chicken fat. Reduce the heat to medium and add 2 tablespoons of red curry paste, 1 teaspoon of turmeric powder, 1 tablespoon of minced ginger, 2 minced garlic cloves, and 1 finely chopped shallot. Cook the mixture, stirring frequently, for about 30 seconds until fragrant and the curry paste starts to stick to the bottom of the pan.
Pour in 3 cups of chicken stock, scraping the bottom of the pan to release any browned bits (fond). Add 1 can of coconut milk and 1 teaspoon of sugar, and stir to combine. Bring the mixture to a boil.
Add 2 packets of instant Laksa Ramen noodles to the boiling curry mixture. If using the Prima Taste Laksa La Mian, use the provided noodles. If using the Asian Home Gourmet Singapore Laksa Coconut Curry Noodles, select your preferred noodles from here and add them to the boiling mixture. Use one or both seasoning packets from the instant ramen, according to your taste preference. Add the cooked chicken back into the pan with the noodles. Let the noodles cook in the curry mixture until they are tender, about 3-4 minutes.
Turn the heat down to low and season the dish with fish sauce to taste.
Ladle the curry and noodles into bowls and enjoy your flavorful fusion of instant ramen and cow soy with its rich, umami-packed broth that is creamy, spicy, and slightly sweet. This recipe is based on Joshua Weissman's YouTube recipe, which he rated a 9.5 out of 10. Enjoy!
