• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings


  • Author


  • Images by

    To blanch bok choy, bean sprouts and carrots, bring a pot of water to a rolling boil. Drizzle in some oil, add salt to taste. Using a mesh basket, perforated strainer or kitchen tong, immerse root of the bok choy for one minute, then the whole bok choy for another minute. Remove from heat and immediately transfer into a bowl of iced water for one minute to stop the cooking process. Use the same method to blanch carrots and bean sprouts in the same water for 1 minute.


  • 3 cakes Lotus Foods Organic Forbidden Rice® Ramen cooked according to package instructions
  • 1 14-ounce can coconut milk
  • 1 ½ cups chicken stock
  • 1 ½ inch pieces of ginger sliced
  • 5 peppercorns crushed or 2 chili peppers, seeded
  • 7 kaffir lime leaves torn
  • 2 stalks lemongrass trimmed and chopped
  • ½ lb boneless skinless chicken thighs, cut into strips
  • Oyster mushrooms rinsed
  • 1 tbs brown sugar
  • 2 tbs fish sauce
  • 2 tbs freshly squeezed lime juice from 1 lemon
  • 8 oz baby Bok Choy halved and blanched
  • 1 cup julienned carrots blanched
  • 1 cup bean sprouts blanched

products used in the recipe

  • 1

    Bring coconut milk and chicken stock to a simmer. Add the ginger, peppercorns, 6 kaffir lime leaves, and lemongrass. Cook on medium-low heat for 18 minutes.

  • 2

    Using a mesh strainer, strain the pot’s contents into a clean bowl and discard the remains.

  • 3

    Transfer the coconut liquid back into the pot. Season chicken with salt and pepper. Add the chicken, mushrooms, chili peppers and brown sugar into the coconut broth and cook on medium-high heat for about 12 minutes or until the chicken is cooked.

  • 4

    Add the fish sauce, lemon juice and remaining lime leaf. Cook for a minute and remove from heat.

  • 5

    Place ramen in wide serving bowl, cover with coconut soup and top with vegetables. Garnish with scallions and chili. Serve hot!

products used in the recipe