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Thai Chicken Ramen

Thai Chicken Ramen
  • Category

    Main Course

  • Cusine



1 Tbsp vegetable oil

1 red bell pepper

1 cup matchstick carrots

4 green onions

1 Tbsp Thai green curry paste

4 cups water

1 can can light coconut milk

1 Tbsp fish sauce

2 pkgs. Nissin RAOH Umami Tonkotsu Flavor

10 oz cooked chicken breast

1 Tbsp fresh lime juice

1/2 cup roughly chopped cilantro

1/3 cup Unsalted peanuts

1 tsp Sesame seeds


Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute. Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl. Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot. Stir in shredded chicken lime juice and 1/4 cup of the cilantro. Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.