Thai Chicken Ramen


  • 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
  • Unsalted peanuts and sesame seeds for topping (optional)


  1. Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions. Saute 1 minute then 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.
  2. 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.
  3. Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

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