This Chicken Ramen so easy to throw and it's packed with flavor! It's a comforting Thai flavored soup that's packed 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.
Servings: 4
Prep15minutes
Cook25minutes
Ready in: 40minutes
Ingredients
1Tbspvegetable oil
1red bell pepper, thinly sliced then diced into 1 1/2-inch pieces
1cupmatchstick carrots
4green onions, divided, sliced
1TbspThai green curry paste
4cupswater
1(14 oz.) cancan light coconut milk
1Tbspfish sauce
2(3.53 oz) pkgs.Nissin RAOH Umami Tonkotsu Flavor
10ozcooked chicken breast, shredded (from 1 lb raw, once cooked it reduces to 10 oz)
1Tbspfresh lime juice
1/2cuproughly chopped cilantro, divided
1/3cupUnsalted peanuts, chopped (optional)
1tspSesame seeds(optional)
Instructions
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.
Notes
Ramen doesn't keep well as leftovers, so it's best to eat it right away.