Thai Chicken Ramen
Ingredients
The soup
-
1
Tbsp
vegetable oil
-
1
cup
matchstick carrots
-
1
red bell pepper
thinly sliced and diced
-
4
pieces
green onions, divided
-
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 and shredded chicken breast
-
1
Tbsp
fresh lime juice
-
½
cup
roughly chopped cilantro, divided
Garnishes
-
⅓
cup
unsalted peanuts, chopped (optional)
-
1
tsp
sesame seeds (optional)
Instructions
- Heat oil in a large pot over medium-high heat and sauté bell pepper, carrots, and 3 green onions for 1 minute.
- Add Thai green curry paste and sauté for an additional minute.
- Stir in water, coconut milk, and fish sauce, then bring to a boil.
- Add ramen noodles, cover the pot, and boil for 4 minutes, stirring once halfway through.
- In a bowl, combine seasoning packets from ramen with 1 cup of the soup mixture, then return to the pot.
- Stir in shredded chicken, lime juice, and ¼ cup of cilantro.
- Divide the soup among bowls and garnish with remaining cilantro, green onion, peanuts, and sesame seeds. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
517
Total fat
27g
Total carbohydrates
44g
Total protein
28g
Sodium
1342mg
Cholesterol
60mg
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