(When You Want Cozy… But With Personality)
There are two kinds of soup nights.
The “open a can and call it done” kind.
And the “light a candle because we are pretending this is a charming little café” kind.
And the “light a candle because we are pretending this is a charming little café” kind.
This one falls into the second category.
It started as one of those clean-out-the-fridge dinners. Chicken. A lonely red bell pepper. Carrot that had seen better days. A couple packs of ramen that weren’t going to survive another college break.
And then… coconut milk happened.
And curry.
And suddenly we were not eating struggle soup. We were eating creamy coconut curry chicken ramen that tastes like you meant to make it all along.
It’s cozy. It’s colorful. It has just enough heat to make you feel interesting.
Let’s make it.
Creamy Chicken Ramen Soup
Serves 4–6
(Or 3 if teenagers are involved.)
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 large carrot, thinly sliced or julienned (I use shredded carrots because we don't like the taste of cooked carrots)
- 1–2 tablespoons curry powder (I used 1 heaping tablespoon)
- ¼–½ teaspoon cayenne pepper
- 4 cups chicken stock
- 1 can (13.5 oz) full-fat coconut milk
- 2 packs ramen noodles (discard seasoning packets)
- Salt and pepper to taste
Step 1: Sear the Chicken (Because Flavor Matters)
Heat olive oil or butter in a large pot (I use a Dutch oven) over medium heat.
Season chicken with salt and pepper. Sear both sides until golden — about 4–5 minutes per side. Don’t worry about cooking it through just yet.
Remove and set aside.
Step 2: Build the Base
In that same pot (do not wash it — that’s flavor), sauté the diced onion for 3–4 minutes until soft.
Add garlic and cook for 30 seconds.
Now stir in:
- Curry powder
- Cayenne pepper
Let those spices toast for about a minute. This is where the magic starts smelling like you know what you’re doing.
Step 3: Make It Creamy
Pour in:
- Chicken stock
- Coconut milk
Stir and bring to a gentle simmer.
Return the chicken to the pot. Cover and simmer 12–15 minutes, until fully cooked and tender.
Remove chicken and shred with two forks.
Step 4: Add the Color (And the Comfort)
Add to the simmering soup:
- Red bell pepper
- Carrot
- Ramen noodles (without seasoning packet)
Cook 3–4 minutes until noodles are tender.
Return shredded chicken to the pot and stir everything together.
Taste and adjust:
- Need more salt?
- More curry depth?
- A little extra cayenne to wake it up?
This is your moment.
Step 5: Finish Like You Meant To Impress Someone
Ladle into bowls and top generously with fresh green onions.
Optional (but highly encouraged):
- A squeeze of lime
- Extra drizzle of coconut milk
- Red pepper flakes
- Cilantro if you love it
Why This One Works
It’s:
- Creamy without being heavy
- Comforting without being boring
- Quick enough for a weeknight
- Pretty enough for company
And if your kids ask what it’s called, just say,
“Oh, it’s a coconut curry ramen situation.”
“Oh, it’s a coconut curry ramen situation.”
Say it confidently. They’ll believe you.
If you make this, tag me over at @ginnyhoo — because nothing makes me happier than seeing what’s simmering in your kitchen.
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
”Leeky” Chicken
Serves: 4-5
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
The Story
This started out as one of those dinners where “I have an ingredient, what do I do with it?” Two of my kids quickly decided it was one of their top favorites, so I tweaked it a bit, and they decided to call it “Leeky Chicken.” My only hang up for cooking this dish was it can be a pain to clean leeks. Once I started soaking them in lemon oil, this recipe became easy breezy.
Ingredients
For the Chicken and Rice
- 4 bone-in, skin-on chicken thighs (or breasts, which is what my family prefers. I actually cut them in half, lengthwise, so they cook a bit faster)
- 3 tablespoons grass-fed butter
- 2 large leeks, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- 2 cups long-grain white rice (basmati or jasmine)
- 4 cups chicken stock
- Salt and pepper, to taste
- Capers
For the Salsa Verde (FULL DISCLOSURE: I buy the Herdez brand when I don’t feel like making from scratch, then serve extra capers on the side)
- 1 cup fresh parsley leaves, packed
- ½ cup fresh cilantro leaves
- 1 small clove garlic
- 1 tablespoon capers
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ cup olive oil
- Juice of 1 lemon
Instructions
- Melt 2T butter in large skillet with high sides over medium-high heat. Add leeks, garlic, and 1-2 drops lemon oil, season with salt and pepper, and mix to coat. Reduce heat to medium-low, cover, and cook until leeks are tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, about 3 more minutes. Add rice, stirring often, and cook 3-5 more minutes. Then add stock and 2-3 drops lemon oil, scraping up any browned bits. Season chicken with salt and pepper, nestle down into rice mixture. Bring to a simmer. Cover, reduce heat to medium low, and cook until rice and chicken are done, about 20 minutes. Remove from heat, cut remaining butter (or more, if desired) into small pieces and scatter over dish. Recover and allow to sit for 10 minutes.
- Reminder that I often use store bought salsa verde! If you are making your own, combine all ingredients except olive oil in food processor and blend. With motor running, gradually add olive oil until it makes a thick sauce.
- Serve chicken and rice with salsa verde and an extra spoonful of capers.
GinnyHoo’s Tip
If you’ve never cooked with leeks before, don’t be intimidated. Slice them lengthwise and rinse well—those lovely layers like to hide a little dirt.I actually soak them in a bowl of water with a few drops of lemon oil for about 15-20 minutes, which helps the dirt come right off. And if you make extra salsa verde (you should), it’s magic on eggs, roasted veggies, or grilled bread.
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
If you're looking for a tasty, versatile recipe that can be enjoyed in different ways, look no further than this Instant Pot Carnitas recipe. With just a few simple ingredients and the magic of the Instant Pot, you can create delicious and tender pork carnitas that can be served as tacos, nachos, or a burrito bowl. Here's how it's done:
Ingredients:
- 4-5 lbs pork loin, cut into chunks (excess fat trimmed off)
- olive oil
- salt and pepper as seasoning for pork chunks
For Mojo Sauce:
- 1 cup beer OR chicken stock
- 1 head of garlic. peeled and minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice (or 3 drops of lime vitality)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 1/2 tsp black pepper
Instructions:
1. Sprinkle both sides of pork chunks with salt and pepper. Add olive oil to Instant Pot ( enough to fully cover the bottom) and select Saute. Once hot, add 1/3-1/2 off the pork (whatever will fit without overlapping), and brown on all sides. Repeat until all pork is browned, removing to a clean plate as you go. You may need to add more olive oil for last batch. Turn off heat when done.
2. While pork chunks are cooking, whisk together all ingredients for mojo sauce.
3. Add all pork and sauce back to Instant Pot, stirring to combine. Close lid and set vent to sealing. Cook on Manual for 30 minutes, following with natural release (will take 15-20 minutes.)
4. Set oven on broil.
5. Remove lid from Instant Pot. Using slotted spoon, transfer pork to rimmed baking sheet lined with parchment paper. Shred pork using two forks, then pur about 1/3 of sauce over meat, tossing to combine. Broil for about 5 minutes until the edges of the pork start becoming crispy. Remove from oven, pour a second third of juices over pork, toss to combine, then broil again. Repeat a third time and meat will be ready.
6. Now comes the fun part where you get to choose your toppings and serving style of choice! Here are some of our family faves:
Tacos: corn tortillas with carnitas, guacamole, cojita cheese, cilantro, and salsa verde
Nachos: favorite chips with carnitas, queso, cojita cheese, cilantro, sliced cherry tomatoes, and salsa verde
Burrito Bowl: carnitas, Spanish yellow rice, black beans, cojita cheese, and cilantro
Make it your own and let me know what you used for toppings!
This Instant Pot Carnitas recipe is a great option for busy weeknights when you need something quick, tasty, and versatile. Plus, it's a crowd-pleaser that everyone will enjoy, whether they're eating tacos, nachos, or burrito bowls. Give it a try and see how delicious and easy it is to make!
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
This is a family favorite, which means it has become the fave of several friends I've shared it with, too! You can print the recipe here as well, if you like. Let me know what you think!
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
I'm asked for this recipe all the time, year round. I wanted to make it easy to share, so here ya go! You can print it here.
It's fabulous over baked potatoes, too. We actually have to double it to even have leftovers.
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
