Thai Inspired Ramen

This has been a regular favorite for us lately. It starts as a cheat Pho mixed with other flavors for a well balanced creamy and fresh broth. Add in your favorite vegetables and any left over meat you may have and it's the perfect way to use those pesky items that get forgotten in the fridge.


2 Chicken Bouillon Cubes

3 Full Cloves

3 Star Anise

2 Cinnamon Sticks

3 Chopped Garlic Cloves

3-4 Cups water

1 Tbsp Turmeric

1 Tsp Ginger Powder

1 Tbsp Garlic Powder

1/2 Tsp Chili Flakes

1 Small Chunk of Yellow Rock Sugar (or 1 TBSP of Granulated Sugar)

1 Can of Coconut Milk

2-3 Packets of Instant Ramen

1/2 Cup chopped Cilantro

1 Lime Quartered

Preferred Ramen Toppings

Leftover Shredded Chicken

Pan Fried Mushrooms

Bean Sprouts

Sliced Bell Peppers

Green Onion

  1. In a dry pan on medium high heat add cinnamon, cloves, star anise and toast for 2 minutes until fragrant. Add garlic and a splash of water. Toast for a few minutes until garlic is also fragrant. Add the rest of the water and the chicken bouillon cubes and bring it to a boil.

  2. Add the turmeric, chili flakes, ginger powder, garlic powder to the mixture and let boil for 10-15 minutes so the flavors combine. Strain the mixture preserving the liquid.

  3. Add the strained liquid back to the pot and add the top layer of cream from the can of coconut milk. bring to a boil. Add the instant ramen noodles and cook to desired consistency.

  4. Ladle noodles and broth over desired ramen toppings. Add chopped cilantro and freshly squeezed lime.

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