Creamy, coconut-infused, and irresistibly fragrant, this Panang Curry Ramyun combines the comforting chew of instant noodles with the bold, savoury richness of authentic Panang curry paste, pure comfort!
ingredients
Soup base & toppings:
- 1 tbsp Panang curry paste
- 1 garlic clove, minced
- 1 cup coconut milk
- 1 ½ cups chicken broth
- ½ tbsp brown sugar
- 1 tbsp fish sauce
- Pinch of salt
- 1 pack Shin Ramyun noodles
- 4 tofu puffs
- 1 soft-boiled egg
- Fresh coriander, chopped
- Crispy fried onions
- Spring onion, sliced
- Lime slices
- Chilli oil (optional)
Seasoned chicken:
- 75g chicken mince
- 1 ½ tsp oyster sauce
- 1 tsp fish sauce
- Pinch of black pepper
- ½ tsp honey
method
- Cook the chicken – In a pan over medium heat, fry the chicken mince with oyster sauce, fish sauce, black pepper, and honey until cooked through. Set aside.
- Start the soup base – In a claypot or ttukbaegi (Korean earthenware pot) over medium-high heat, heat about 1 tbsp neutral oil. Add the Panang curry paste and stir-fry for a few minutes until fragrant.
- Add aromatics – Stir in the minced garlic and cook for another minute.
- Build the broth – Pour in the coconut milk and chicken broth. Bring to a gentle boil.
- Season – Add brown sugar, fish sauce, and a pinch of salt. Taste and adjust seasoning to your liking.
- Cook the noodles & tofu – Add the Shin Ramyun noodles (discard or save the seasoning packet) and tofu puffs. Cover and cook for about 3 minutes.
- Assemble – Top with the cooked seasoned chicken mince, soft-boiled egg, coriander, spring onion, crispy onions, and lime slices. Drizzle with chilli oil if desired.
