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Insant Curry Chicken Ramen Noodle Soup

by Livestrong_Recipes  |  Feb 3, 2019

Insant Curry Chicken Ramen Noodle Soup
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 20 m

Our version of chicken noodle soup features chewy ramen noodles and flavorful curry paste. The turmeric in the curry paste helps promote digestion. You’ll also get plenty of iron from the chicken, spinach and noodles. (PC: Jackie Newgent)



  • 1 1/2 piece Organic Millet & Brown Rice Ramen
  • 1 1/2 tsp Yellow Curry Paste
  • 1/2 cup Baby Spinach, Fresh
  • 2 oz Chicken Breast Strips, Roasted
  • 2 tbsp fresh cilantro
  • 1 cup Broth, Organic Chicken


1 To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: 2 ounces dry noodles makes about 3/4 cup cooked. Try Lotus Foods Organic Millet & Brown Rice Ramen.)
2 To make, layer in a 16-ounce wide-mouth jar (in order) the paste, spinach, chicken, noodles, and cilantro.
3 To store, seal and chill in the refrigerator for up to 3 days.
4 To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5 To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt to taste. Garnish with toasted coconut chips or sliced grape tomatoes, if desired.