Coconut Curry Ramen with Chicken and Bok Choy

Ingredients

• Broth

  • 1/2 lb (225 g) boneless, skinless chicken thighs
  • 1 tbsp (15 ml) vegetable oil
  • 3 cups (750 ml) low-sodium chicken broth (see note)
  • 1 can (14 oz/398 ml) coconut milk

• Curry Paste

  • 2 tbsp cilantro stems, chopped
  • 1 garlic clove, chopped
  • 1 piece lemongrass (see note), 1 inch (2.5 cm) long, finely chopped
  • 1 piece fresh ginger, 1/2 inch (1.5 cm) long, finely chopped
  • 1/2 to 1 bird’s eye chili pepper, seeded and thinly sliced
  • 2 tbsp (30 ml) tomato paste
  • 2 tsp (10 ml) fish sauce
  • 1 tsp sweet paprika
  • 1/2 tsp curry powder
  • 1/2 tsp sugar
  • 1/4 tsp ground turmeric

• Toppings

  • 6 oz (170 g) fresh or dried ramen noodles
  • 1/4 lb (115 g) baby bok choy or tatsoi, cut into thin wedges
  • Green onion, thinly sliced, to taste
  • Cilantro leaves, to taste
  • Lime wedges, to taste
  • Fried onions (optional)