Thai Chicken Ramen Recipe

Thai Chicken Ramen Recipe

How To Make Thai Chicken Ramen

Creamy coconut milk, shredded chicken, and veggies make up this hearty chicken ramen! It’s also packed with peanuts and sesame seeds for a slight crunch.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1tbspvegetable oil
  • 1red bell pepper,thinly sliced, diced into 1½-inch pieces
  • 1cupmatchstick carrots
  • 4green onions,divided, sliced
  • 1tbspthai green curry paste
  • 4cupswater
  • 14ozlight coconut milk,(1 can)
  • 1tbspfish sauce
  • 3.53ozNissin RAOH Umami Tonkotsu Flavor,(2 packages)
  • 10ozchicken breast,cooked, shredded
  • 1tbsplime juice,fresh
  • ½cupcilantro,roughly chopped, divided
  • cupunsalted peanuts,chopped, optional
  • 1tspsesame seeds,optional


  1. Heat oil in a large pot over medium-high heat. Add the bell pepper, carrots and 3 of the green onions, then sauté for 1 minute. 

  2. Add Thai green curry paste and sauté for 1 minute longer. Stir in the water and coconut milk and fish sauce, then bring mixture to a boil.

  3. Add in ramen, cover the pot, and boil for 4 minutes, stirring once halfway through.

  4. Add seasoning packets from ramen to a bowl. Ladle out 1 cup of the water mixture from soup, then stir into seasonings in bowl then return to pot. 

  5. Stir in the shredded chicken, lime juice, and ¼ cup of cilantro. 

  6. Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve and enjoy!


  • Calories: 338.82kcal
  • Fat: 23.79g
  • Saturated Fat: 8.24g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 8.46g
  • Polyunsaturated Fat: 4.18g
  • Carbohydrates: 11.00g
  • Fiber: 3.24g
  • Sugar: 5.71g
  • Protein: 19.40g
  • Cholesterol: 45.73mg
  • Sodium: 476.43mg
  • Calcium: 63.83mg
  • Potassium: 491.56mg
  • Iron: 1.88mg
  • Vitamin A: 336.21µg
  • Vitamin C: 44.88mg
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