Turns out you can make homemade ramen without JUST following the package directions.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 2 packets Laksa Ramen (use 2 noodles, use 1-2 seasoning packets to taste)

• 2 tablespoons (30g) vegetable oil

• 2 boneless skinless chicken thighs (360-400g), cut into small pieces 

• 2 tablespoons (30ml) Thai red curry paste

• ½ teaspoon (3g) turmeric powder

• 1 inch knob galangal or ginger, very thinly sliced 

• 3 cloves garlic, peeled and lightly crushed left whole

• 1 shallot, finely chopped

• 4 cups (946ml) low sodium chicken stock

• 1 can (429ml) full fat coconut milk 

• 2 tablespoons (12.5g) sugar 

• Fresh cilantro for garnish

• 2 limes, one cut into wedges

• Fish sauce, to taste

Method:

1. In a large sauté pan set over medium-high heat, add in vegetable oil and chicken, season with salt and let sear on one side 2-3 minutes or until the internal temperature of the chicken has reached 165°F (74°C). Once browned begin to stir and cook for another 2-3 minutes, remove chicken and set aside. 

2. In the same pan, add red curry paste, turmeric powder, galangal or ginger, garlic, and shallots, and cook until fragrant 1-2 minutes.

3. Add chicken stock, coconut milk and sugar, bring to a boil. Add 1-2 packets of the seasoning from the ramen, to taste. Add the noodles and the chicken back to the pan and simmer for 5 minutes. 

4. Serve in bowls topped with fresh cilantro, lime wedges, fish sauce and enjoy.