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)
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.
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.
Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.