Coconut Curry Ramen

1. Prepare the Chicken:
• Heat a skillet over medium-high heat.
• Season the chicken thighs lightly with salt and pepper.
• Sear chicken skin-side down until crispy and golden brown (about 5-7 minutes).
• Flip and cook the other side for 5-7 minutes until cooked through. Remove, rest for a few minutes, then slice into strips.
2. Make the Curry Broth:
• In the same skillet, sauté the garlic and ginger for 1 minute until fragrant.
• Add the red curry paste and cook for another 2-3 minutes, stirring frequently.
• Stir in the coconut milk and let it simmer for 5-7 minutes, allowing the flavors to blend.
3. Cook the Buldak Noodles:
• Boil the Buldak noodles in a separate pot as per package instructions (without using the sauce packet).
• Drain and set aside.
4. Assemble the Ramen:
• Divide the cooked noodles into bowls.
• Pour the red curry coconut broth over the noodles.
• Top each bowl with sliced chicken, a soft-boiled egg, and a sprinkle of fresh cilantro.