Thai Chicken Ramen
This Thai Chicken Ramen is a vibrant, comforting dish bursting with flavor!
Servings: 4 servings
Ingredients
- 1 Tbsp vegetable oil
- 1 medium red bell pepper thinly sliced then diced into 1 1/2-inch pieces
- 1 cup matchstick carrots
- 4 stalks 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 packages 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)
Instructions
- 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.
- Stir in the Thai green curry paste and cook for an additional minute until fragrant, allowing the spices to bloom.
- Pour in the 4 cups of water and the light coconut milk. Stir to combine, then add the fish sauce, mixing well.
- 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.
- Stir in the shredded cooked chicken breast and let it heat through for another 2-3 minutes, ensuring everything is well combined.
- Remove the pot from heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning if necessary.
- 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!
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Serving bowls
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in freezer-safe containers for up to a month.
- Add a splash of water or broth when reheating to prevent clumping.