Thai Chicken Ramen

If you’re a fan of vibrant flavors and comforting noodles, then you are in for a treat with this Thai Chicken Ramen. This dish combines the rich aroma of Thai spices with the heartiness of ramen, creating a delightful meal that’s perfect for any day of the week. With fresh vegetables, tender chicken, and a creamy coconut base, this ramen is sure to impress both family and friends. It’s quick to prepare, making it an ideal choice for busy weeknights or a special gathering. So grab your ingredients, and let’s get cooking!

What You’ll Love About This Recipe

• Rich Flavor: The infusion of Thai green curry paste and coconut milk creates a depth of flavor that is simply irresistible.
• Quick Preparation: Ready in just 30 minutes, this dish is perfect for a weeknight dinner.
• Customizable: Feel free to adapt the recipe to include your favorite vegetables or proteins.
• Nutritious: Packed with vegetables and lean protein, this ramen is as nutritious as it is delicious.

Ingredient Rundown

• 1 Tbsp vegetable oil
• 1 red bell pepper, thinly sliced then diced into 1 1/2-inch pieces
• 1 cup matchstick carrots
• 4 green onions, divided, sliced
• 1 Tbsp Thai green curry paste
• 4 cups water
• 1 (14 oz.) can light coconut milk
• 1 Tbsp fish sauce
• 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor
• 10 oz cooked chicken breast, shredded (from 1 lb raw, once cooked it reduces to 10 oz)
• 1 Tbsp fresh lime juice
• 1/2 cup roughly chopped cilantro, divided
• 1/3 cup unsalted peanuts, chopped (optional)
• 1 tsp sesame seeds (optional)

Equipment at a Glance

• Large pot: For simmering the soup.
• Cutting board and knife: To chop your vegetables and chicken.
• Measuring cups and spoons: For accurate measurements of ingredients.
• Serving bowls: To dish out your delicious Thai Chicken Ramen.

Method: Thai Chicken Ramen

Step 1: Sauté the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the diced red bell pepper, matchstick carrots, and half of the sliced green onions. Sauté for about 5 minutes, or until the vegetables are tender.

Step 2: Add the Curry Paste

Stir in the Thai green curry paste and cook for an additional minute until fragrant, allowing the spices to bloom.

Step 3: Add Liquid Ingredients

Pour in the 4 cups of water and the light coconut milk. Stir to combine, then add the fish sauce, mixing well.

Step 4: Incorporate Ramen

Add the Nissin RAOH Umami Tonkotsu Flavor packets and bring the mixture to a boil. Reduce to a simmer and let it cook for about 5 minutes.

Step 5: Add Chicken

Stir in the shredded cooked chicken breast and let it heat through for another 2-3 minutes, ensuring everything is well combined.

Step 6: Final Touches

Remove the pot from heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning if necessary.

Step 7: Serve

Ladle the Thai Chicken Ramen into bowls. Garnish with the remaining green onions, cilantro, chopped peanuts, and sesame seeds if desired. Serve hot and enjoy!

Easy Ingredient Swaps

• Use soy sauce instead of fish sauce for a vegetarian option.
• Substitute chicken broth for water for an extra depth of flavor.
• Replace cooked chicken with tofu for a plant-based version.
• Any seasonal vegetables such as zucchini or snap peas can be added or swapped.

Chef’s Rationale

This Thai Chicken Ramen is designed to be a harmonious blend of flavors and textures. The sweetness of the coconut milk balances the heat from the curry paste, creating a comforting yet exciting dish. The addition of fresh vegetables not only enhances the nutritional value but also adds a delightful crunch. By using Nissin RAOH noodles, you achieve a perfect ramen texture that absorbs the broth beautifully. This recipe is crafted to be adaptable, allowing you to personalize it to your taste while still keeping the essence of Thai Chicken Ramen intact.

Storing, Freezing & Reheating

Leftover Thai Chicken Ramen can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the ramen into freezer-safe containers, leaving some space for expansion. It can be kept in the freezer for up to a month. When reheating, add a splash of water or broth to loosen the noodles and prevent them from clumping together. Heat gently on the stove or in the microwave until warmed through.

Common Questions

Can I make this recipe vegetarian?

Absolutely! You can easily swap the chicken for tofu and use vegetable broth instead of fish sauce for a delicious vegetarian version of Thai Chicken Ramen.

How can I make this dish spicier?

If you love heat, you can add more Thai green curry paste or a dash of chili paste. Sliced fresh chilies can also be a great addition for those who enjoy a spicy kick!

What type of noodles can I use?

While this recipe uses Nissin RAOH noodles, you can substitute them with any ramen noodles or even rice noodles if you prefer a gluten-free option.

Can I add more vegetables?

Definitely! Feel free to add in vegetables like bok choy, snap peas, or baby corn. Just make sure to adjust the cooking time based on how quickly the vegetables cook.

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See You at the Table

This Thai Chicken Ramen is not just a meal; it’s an experience that brings warmth and joy to the table. As you savor each bite, you’ll appreciate the burst of flavors and the comfort of the creamy broth. Whether you’re enjoying it solo or sharing it with loved ones, you can feel good knowing that this dish is both delicious and nourishing. So, gather your ingredients, follow the steps above, and enjoy a bowl of happiness with this delightful Thai Chicken Ramen. Happy cooking!