Green Curry Chicken Ramen

This green curry chicken ramen is a perfect blend of Thai-inspired flavors and comforting noodles. With tender shredded chicken, creamy coconut milk, and vibrant vegetables, it's a quick and easy meal the whole family will love.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 45

Course Main Course

Cuisine Thai Japanese

Servings 4 servings

Calories 916 kcal

Equipment

Large pot
Wooden spoon

Ingredients

1 tablespoon vegetable oil
1 jalapeño pepper seeded and minced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 lime zested
2 cups shredded deli rotisserie chicken
2 (13.5 ounce) cans coconut milk
3 cups chicken stock
¼ cup green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
½ teaspoon dried basil
2 (3 ounce) packages ramen noodles (without flavor packet)
1 (8 ounce) package snow peas
1 red bell pepper chopped
¼ cup chopped fresh cilantro

Instructions

Heat the vegetable oil in a large pot over medium heat until shimmering.
Add the minced jalapeño, garlic, ginger, and lime zest. Stir and cook for 1 minute, allowing the aromatics to release their fragrance.
Stir in the shredded chicken, cooking for about 30 seconds to incorporate all the flavors.
Pour in the coconut milk, chicken stock, green curry paste, soy sauce, fish sauce, brown sugar, and dried basil. Stir everything together until well combined.
Bring the mixture to a gentle simmer, stirring occasionally, for about 5 minutes.
Add the ramen noodles, snow peas, and chopped red bell pepper. Cook for 3 to 5 minutes, or until the noodles are al dente and the vegetables are crisp-tender.
Ladle the ramen into bowls while hot, and garnish with fresh cilantro before serving. Enjoy!

Notes

For more of a kick, you can double the jalapeño and add additional curry paste.