Thai Chicken Ramen

Tender chicken, ramen noodles and vegetables in a decadent coconut milk and green curry broth topped with fresh squeezed lime juice, cilantro and scallions.

Difficulty: Easy

Time: 25-30 min

Calories: 556 Fat: 27g Carbs: 30g Protein: 46g

Thai food combines the best of eastern and western influences all harmoniously blended with the spice, freshness and tang that comes from tropical ingredients. This Thai ramen will brighten your taste buds while also warming your home with soupy deliciousness!

Ingredients

Chicken breast

Bell pepper

Carrot

Cilantro

Lime

Green curry paste

Coconut Milk

Fish sauce

Ramen Noodles

Scallions

Bias slice Cutting or slicing on a diagonal angle

Julienne To slice into thin strips about the size of matchsticks.

Simmer To stew gently below or just at boiling point.

Large pot

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Julienne bell pepper. Shave carrot with vegetable peeler. Remove root from scallions and bias slice. Cut lime in half, juice. Remove chicken from package, rinse, pat dry, and dice into ¼ inch cubes.

Step 2: SEAR CHICKEN

Season chicken pieces with salt and pepper. Heat 1 Tbsp. oil in a large pot. over medium heat. Add chicken and sear for 6-7 min or until golden brown.

Step 3: COOK VEGETABLES

Add carrots and bell peppers. Cook for 2-3 min.

Step 4: MAKE BROTH

Add coconut milk, curry paste, fish sauce and 3 cups water. Season with salt and pepper. Bring to boil. Reduce heat and simmer 2-3 min.

Step 5: ADD RAMEN

Add ramen to broth and simmer for 6-8 minutes until al dente.

Step 6: PLATE YOUR DISH

Add lime juice, scallions and cilantro. Divide ramen between two bowls, enjoy!