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.
Serves:
Ingredients
- 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
- ⅓cupunsalted peanuts,chopped, optional
- 1tspsesame seeds,optional
Instructions
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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.
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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.
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Add in ramen, cover the pot, and boil for 4 minutes, stirring once halfway through.
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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.
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Stir in the shredded chicken, lime juice, and ¼ cup of cilantro.
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Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve and enjoy!
Nutrition
- 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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