Name: Thai Chicken Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tbsp vegetable oil (for sautéing); 1 red bell pepper (thinly sliced); 1 cup matchstick carrots; 4 green onions (divided and sliced); 1 Tbsp Thai green curry paste (the star ingredient); 4 cups water (for broth); 1 14 oz. can light coconut milk (for creaminess); 1 Tbsp fish sauce (or soy sauce); 2 pkgs. Nissin RAOH Umami Tonkotsu Flavor (ramen noodles); 10 oz cooked chicken breast (shredded); 1 Tbsp fresh lime juice (for brightness); 1/2 cup roughly chopped cilantro (for freshness); 1/3 cup unsalted peanuts (chopped, optional); 1 tsp sesame seeds (optional)

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If you’re searching for a comforting yet vibrant dish that brings the essence of Thai cuisine right to your kitchen, look no further than this Thai Chicken Ramen. With a rich, aromatic broth and an array of colorful veggies, this dish is not only pleasing to the palate but also a feast for the eyes. Perfect for a weeknight dinner or a cozy weekend meal, this recipe is sure to become a favorite in your household. Let’s dive into the details of making this deliciously satisfying bowl of goodness.

Why This Recipe is a Keeper

This Thai Chicken Ramen is a showstopper for several reasons. First, it combines the classic comfort of ramen with the bold flavors of Thai cuisine, making it a unique and exciting dish. The creamy coconut milk paired with Thai green curry paste provides a delightful depth of flavor, while the fresh vegetables add a satisfying crunch. Plus, it’s quick to prepare, taking under 30 minutes, which means you can whip up a delicious meal even on the busiest days. Whether you’re a seasoned cook or just starting out, this recipe is accessible and adaptable, ensuring it will be a keeper in your recipe collection.

What’s in the Bowl

This vibrant bowl of Thai Chicken Ramen features a mix of fresh ingredients that harmonize beautifully. Here’s what you’ll need:

1 Tbsp vegetable oil: For sautéing the vegetables.
1 red bell pepper: Thinly sliced and diced for sweetness and crunch.
1 cup matchstick carrots: Adds color and a slight sweetness.
4 green onions: Divided and sliced for a fresh, oniony bite.
1 Tbsp Thai green curry paste: The star ingredient that gives the ramen its signature flavor.
4 cups water: The base for your broth.
1 (14 oz.) can light coconut milk: For creaminess and richness.
1 Tbsp fish sauce: Adds depth of flavor (you can substitute with soy sauce if preferred).
2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor: The ramen noodles that cook up perfectly in the broth.
10 oz cooked chicken breast: Shredded for protein (about 1 lb raw chicken, cooked down).
1 Tbsp fresh lime juice: For a bright, zesty finish.
1/2 cup roughly chopped cilantro: Adds freshness.
1/3 cup unsalted peanuts: Chopped, for a crunchy garnish (optional).
1 tsp sesame seeds: For an added nutty flavor (optional).

Cook’s Kit

To make your cooking experience as smooth as possible, here’s what you’ll need to have on hand:

Large pot: For simmering the broth and cooking the ramen.
Wooden spoon: To stir the ingredients without damaging your pot.
Knife and cutting board: For prepping your vegetables.
Measuring spoons and cups: To ensure accurate ingredient amounts.
Serving bowls: To beautifully present your dish.

Stepwise Method: Thai Chicken Ramen

Step 1: Sauté the Vegetables

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced red bell pepper and matchstick carrots. Sauté for about 3-4 minutes until they begin to soften but still retain some crunch.

Step 2: Add Aromatics

Stir in the sliced green onions (reserve some for garnish) and the Thai green curry paste. Cook for an additional 2-3 minutes, allowing the curry paste to release its fragrant oils and flavors.

Step 3: Create the Broth

Pour in 4 cups of water and the can of light coconut milk. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer over medium-high heat.

Step 4: Season the Broth

Once simmering, add the fish sauce (or soy sauce) and bring it back to a light boil. This will enhance the depth of the broth.

Step 5: Cook the Noodles

Add the Nissin RAOH Umami Tonkotsu Flavor noodles to the pot. Follow the package instructions, usually cooking for about 4-5 minutes, stirring occasionally to prevent sticking.

Step 6: Add the Chicken

Once the noodles are cooked, gently fold in the shredded cooked chicken breast. Allow it to heat through for another 1-2 minutes.

Step 7: Final Touches

Remove the pot from heat and stir in the fresh lime juice and half of the chopped cilantro. This adds a fresh, zesty kick to your ramen.

Step 8: Serve and Garnish

Ladle the Thai Chicken Ramen into serving bowls. Top with remaining cilantro, reserved green onions, chopped peanuts, and sesame seeds if desired. Serve hot and enjoy the burst of flavors!

Budget & Availability Swaps

If you’re looking to make this dish more budget-friendly or have trouble finding certain ingredients, consider these swaps:

Vegetable oil: Can be replaced with sesame oil for a nuttier flavor.
Red bell pepper: Any color bell pepper works well.
Matchstick carrots: You can use regular carrots, grated or thinly sliced.
Thai green curry paste: Red curry paste can be used in a pinch, though the flavor will be slightly different.
Fish sauce: Soy sauce is a great alternative for seasoning.
Nissin RAOH noodles: Any ramen noodles can be used, but adjust cooking times as needed.

What Not to Do

To ensure your Thai Chicken Ramen turns out perfectly, here are some common pitfalls to avoid:

Don’t skip the sautéing step; it enhances the flavor of the vegetables and curry paste.
Avoid overcooking the noodles; they should be tender but still have a slight bite.
Don’t forget to taste your broth before serving; a splash more lime juice or fish sauce can elevate the flavors.
Resist the urge to skip the garnishes; they add important texture and flavor to the dish.

Keep-It-Fresh Plan

To enjoy this Thai Chicken Ramen over a few days, follow these tips:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the broth.
The ingredients can be prepped in advance; chop veggies and cook chicken ahead of time for quick assembly.
For the best texture, consider cooking the noodles fresh each time you reheat the broth.

Reader Questions

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version.

What can I use instead of coconut milk?

If you’re looking for a lighter option, you can use unsweetened almond milk or cashew milk, but keep in mind that the flavor will differ slightly.

Can I freeze this ramen?

It’s best to freeze the broth and chicken separately from the noodles. Cooked noodles tend to become mushy after freezing. You can freeze the broth for up to 2 months.

How spicy is this dish?

The spice level can vary based on the Thai green curry paste you use. If you prefer a milder flavor, start with less paste and add more to taste.

The Last Word

Incorporating the flavors of Thailand into a beloved ramen dish is a culinary adventure worth embarking on. This Thai Chicken Ramen recipe provides a fantastic balance of creamy, spicy, and savory elements, all while being simple to prepare. With fresh ingredients and a hearty broth, it’s a meal that warms the soul and satisfies the palate. Whether enjoyed solo or shared with loved ones, this dish is bound to make any occasion feel special. So gather your ingredients, roll up your sleeves, and let the aroma of your kitchen transport you to a vibrant Thai street market with every delicious bowl.