Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Red Curry Chicken Ramen
with zucchini noodles / snow peas / bell peppers

Active: 35 min Total: 35 min
A big bowl of spicy ramen is great for cooler weather - it is guaranteed to warm you right up! This version starts with a quick homemade stock made from a variety of aromatics and is finished with colorful vegetables.
Smarts: Use spiralized zucchini or zucchini cut into ribbons with a peeler to create the 'noodles' in this paleo ramen. If you're short on time, you can also just chop the zucchini and simmer it until tender.


Red Curry Chicken Ramen:
  • Bell peppers, red - 1 , cubed
  • Shallots - 2 cloves , chopped
  • Lemongrass - 2 stalks , finely diced (sub 1 tsp lemongrass paste / stalk)
  • Ginger - 1 tsp , grated
  • Jalapenos (opt) - 1 , thinly sliced
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , chopped
  • Zucchini - 12 oz , spiralized, cut into ribbons with a peeler, or cubed
  • Oil, cooking - 1 Tbsp
  • Red curry paste - 1 Tbsp (sub any color curry paste)
  • Stock, any type - 5 cups
  • Coconut milk, light - 1 cup
  • Fish sauce - 2 tsp
  • Cilantro - 1/4 cup , leaves torn
  • Snap peas or snow peas, fresh or frozen - 12 oz
  • Lime juice - 1 Tbsp


  1. Bell peppers / Shallots / Lemongrass / Ginger / Jalapenos - Prep as directed. Combine bell peppers, shallots, lemongrass, and ginger. Store jalapenos in a separate container. (Can be done up to 5 days ahead)
  2. Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice zucchini into cubes.) (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a wok or Dutch oven with oil over medium-high heat. Add bell peppers, shallots, lemongrass, and ginger and saute until fragrant, ~1 minute.
  2. Add chicken and red curry paste and saute for another 2 to 3 minutes to get chicken started cooking.
  3. Pour in stock, coconut milk, and fish sauce. Bring to a simmer and simmer for 4 minutes to let the flavors come together.
  4. While soup simmers, tear leaves off cilantro stems.
  5. Add snap peas and zucchini noodles and simmer until zucchini is tender (about 1 minute for zucchini noodles and 4 to 5 minutes for zucchini cubes).
  6. Remove soup from heat and stir in lime juice. Season soup with some more fish sauce or a pinch of salt if you’d like.
  7. Ladle soup into bowls. Top with jalapenos and cilantro. Enjoy!



0 reviews