This Chicken Ramen so easy to throw together and it’s packed with flavor! It’s a comforting Thai-flavored soup that’s filled with veggies, tender pieces of chicken and a creamy coconut broth. Then it’s finished with peanuts and sesame seeds for a delicious crunch for contrast.
Homemade Chicken Ramen Recipe
The beauty of ramen is that it’s so easy to create your own custom ramen. All you need to do is pick a protein like chicken, shrimp, pork, eggs or tofu and pile in the veggies, like cabbage, carrots, bok choy, mushrooms, corn, spinach, cabbage etc.
You can even add in additional flavorings like I’ve done here to give your homemade ramen a Thai kick. This ramen recipe is a great place for you to get started on all that you can create with a package of ramen!
You’ll love this ramen! It reminds me a bit of pad thai, but in ramen soup form. Plus it’s so easy to make!
Here are some other options from some other AMAZING blogging friends to try with RAOH ramen:
After you run out of your FREE Nissin Ramen, I know you’ll want more, so here’s how to buy it. :)
–Single pack from Amazon (single packs can only be ordered by Amazon Prime subscribers).
Thai Chicken Ramen Ingredients
For this easy ramen recipe, you’ll need:
- Vegetable oil
- Matchstick carrots
- Bell pepper
- Green onions
- Thai green curry paste
- Light coconut milk
- Fish sauce
- Nissin RAOH Umami Tonkotsu Flavor
- Cooked and shredded chicken breast
- Lime juice
- Chopped peanuts
- Sesame seeds
What is Tonkotsu?
Tonkotsu is a style of ramen from Kyushu (southern Japan) and is the most popular flavor of ramen in both Japan and the US. RAOH Umami Tonkotsu features many layers of flavors, including onion, garlic and ginger making the soup rich and robust. I also love how the Nissin RAOH Ramen are so versatile.
Yes, of course you can just eat them straight up as they are, not changing a thing and you’ll still get a delicious bowl of ramen, but if you want to make it more of a meal you can add a protein and veggie to complete it.
And the best part? Unlike existing instant noodle products that are deep fried, RAOH’s ramen noodles are not fried, so they contain no trans fats, no cholesterol and very little saturated fat.
How to Make Chicken Ramen
- Sauté carrots, bell pepper and green onions in oiled skillet.
- Add curry paste, water, coconut milk and fish sauce and bring to a boil.
- Add ramen to skillet and cook. Then stir in seasoning packets.
- Stir in shredded chicken and cilantro, then divide among bowls.
- Garnish with more cilantro, peanuts and sesame seeds. Enjoy!
Can I Make This With Another Ramen Flavor?
Yes, this Thai chicken ramen can be made with Nissin’s regular chicken ramen as well. I’ve also had readers report success using miso-flavored ramen.
Can I Use Red Curry Paste Instead of Green?
I haven’t tried that myself, but I’m sure red curry paste would be delicious here as well!
Tips for the Best Homemade Ramen
- Ramen doesn’t keep well as leftovers, so it’s best to eat it right away.
- Fresh lime juice is a must in this recipe! It cuts through the rich ramen broth and adds a burst of fresh flavor.
- If you wanted to, I bet you could make this ramen recipe with shrimp instead of chicken.
More Asian Recipes You’ll Love:
- Asian Chicken Noodle Soup
- Chicken Pad Thai
- Chicken Fried Rice
- Spicy Thai Peanut Noodles
- Chicken Satay
- Chicken and Broccoli Stir-Fry
- Teriyaki Grilled Chicken and Veggie Rice Bowls
Follow Cooking Classy
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 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
- 1/3 cup Unsalted peanuts, chopped (optional)
- 1 tsp Sesame seeds (optional)
Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
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.
- Ramen doesn't keep well as leftovers, so it's best to eat it right away.