Crockpot Chicken Red Curry Ramen
A flavorful and hearty high-protein soup with turkey, coconut curry, and ramen noodles, perfect for a cozy meal.
Ingredients
Protein Base
- 1lbground turkey
- 1tbspsoy sauce
- 1/2tspturmeric
- 1/2tspcurry powder
- 1/2tspgarlic powder
Soup Base
- 1tspcoconut oil
- 1/2pieceonion, finely chopped
- 3clovegarlic, minced
- 1tbspginger, minced
- 2tbspred curry paste
- 1tspcurry powder
- 1/2tspturmeric
- 1/4tspMSG
- 1/2tspsoy sauce
- 1/2tsplime juice
- 3cupschicken bone broth
- 13 1/2ozlight coconut milk
- 1tspsriracha
Noodles & Toppings
- 2piecehigh-protein ramen packs
- 1cupbaby spinach
- 1/2cupcarrots, julienned
- 2pieceboiled eggs, halved
- fresh cilantro
- green onions
- lime wedges
How to make Crockpot Chicken Red Curry Ramen
Brown the Turkey (Optional but Recommended)
Heat a pan over medium-high heat and add coconut oil. Or use sauté setting on instapot/other cooking appliance.
Add ground turkey and season with soy sauce, turmeric, curry powder, and garlic powder.
Cook until browned, then transfer to the slow cooker.
Build the Soup in the Crockpot
Add onion, garlic, ginger, red curry paste, curry powder, turmeric, MSG, soy sauce, lime juice, bone broth, and coconut milk to the crockpot.
Stir well to combine.
Cook on LOW or HIGH
Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Add Noodles & Veggies (Last 15-20 Minutes)
Add carrots and spinach.
Add noodles.
Let cook for 15-20 minutes until noodles are soft.
Assemble & Serve
Ladle the soup into bowls.
Top with boiled eggs, cilantro, green onions, and a squeeze of lime.
Tips & Tricks
Browning the turkey before adding it to the crockpot enhances the flavor.
Abigail Zysk
(@poultryraptor)
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