Thai Chicken Ramen

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Thai Ramen – easy to make Asian soup made with tender ramen noodles, hearty chicken, lots of veggies and a delicious, creamy broth!

Then it’s finished with peanuts and sesame seeds for a delicious crunch for contrast.

Homemade Chicken Ramen Recipe

The beauty of ramen is that it’s so easy to create your own custom ramen. All you need to do is pick a protein like chicken, shrimp, pork, eggs or tofu and pile in the veggies, like cabbage, carrots, bok choy, mushrooms, corn, spinach, cabbage etc.

You can even add in additional flavorings like I’ve done here to give your homemade ramen a Thai kick. This ramen recipe is a great place for you to get started on all that you can create with a package of ramen!

You’ll love this ramen! It reminds me a bit of pad thai, but in ramen soup form. Plus it’s so easy to make!

Here are some other options from some other AMAZING blogging friends to try with RAOH ramen:

Shrimp Wonton Miso Ramen – Rasa Malaysia

Kimchi Ramen – Steamy Kitchen

Hokkaido-style Miso Ramen – No Recipes

After you run out of your FREE Nissin Ramen, I know you’ll want more, so here’s how to buy it. :)

Thai Chicken Ramen Ingredients

For this easy ramen recipe, you’ll need:

• Vegetable oil
• Matchstick carrots
• Bell pepper
• Green onions
• Thai green curry paste
• Water
• Light coconut milk
• Fish sauce
• Nissin RAOH Umami Tonkotsu Flavor
• Cooked and shredded chicken breast
• Lime juice
• Cilantro
• Chopped peanuts
• Sesame seeds

What is Tonkotsu?

Tonkotsu is a style of ramen from Kyushu (southern Japan) and is the most popular flavor of ramen in both Japan and the US. RAOH Umami Tonkotsu features many layers of flavors, including onion, garlic and ginger making the soup rich and robust. I also love how the Nissin RAOH Ramen are so versatile.

Yes, of course you can just eat them straight up as they are, not changing a thing and you’ll still get a delicious bowl of ramen, but if you want to make it more of a meal you can add a protein and veggie to complete it.

And the best part? Unlike existing instant noodle products that are deep fried, RAOH’s ramen noodles are not fried, so they contain no trans fats, no cholesterol and very little saturated fat.

How to Make Chicken Ramen

• Sauté carrots, bell pepper and green onions in oiled skillet.
• Add curry paste, water, coconut milk and fish sauce and bring to a boil.
• Add ramen to skillet and cook. Then stir in seasoning packets.
• Stir in shredded chicken and cilantro, then divide among bowls.
• Garnish with more cilantro, peanuts and sesame seeds. Enjoy!

Can I Make This With Another Ramen Flavor?

Yes, this Thai chicken ramen can be made with Nissin’s regular chicken ramen as well. I’ve also had readers report success using miso-flavored ramen.

Can I Use Red Curry Paste Instead of Green?

I haven’t tried that myself, but I’m sure red curry paste would be delicious here as well!

Tips for the Best Homemade Ramen

• Ramen doesn’t keep well as leftovers, so it’s best to eat it right away.
• Fresh lime juice is a must in this recipe! It cuts through the rich ramen broth and adds a burst of fresh flavor.
• If you wanted to, I bet you could make this ramen recipe with shrimp instead of chicken.

More Asian Recipes You’ll Love:

• Asian Chicken Noodle Soup
• Chicken Pad Thai
• Chicken Fried Rice
• Spicy Thai Peanut Noodles
• Chicken Satay
• Chicken and Broccoli Stir-Fry
• Teriyaki Grilled Chicken and Veggie Rice Bowls

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Thai Chicken Ramen

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Ingredients

• 1 Tbsp vegetable oil
• 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces
• 1 cup matchstick carrots
• 4 green onions , divided, sliced
• 1 Tbsp Thai green curry paste
• 4 cups water
• 1 (14 oz.) can can light coconut milk
• 1 Tbsp fish sauce
• 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor
• 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz)
• 1 Tbsp fresh lime juice
• 1/2 cup roughly chopped cilantro , divided
• 1/3 cup Unsalted peanuts, chopped (optional)
• 1 tsp Sesame 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.

Categorized:

• Asian
• Soups

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• Patricia Zammit We enjoyed this, I couldn’t get the noodles mentioned so I just used basic 2 minute noodles but in future wouldn’t add the flavour sachet made it quite a strong taste and I added had boiled eggs at the end. Will be making it again November 14, 2023 Reply
• Meagan I have used this recipe for years now. It’s got a buttery, flavorful broth without any dairy. Delicious. February 18, 2023 Reply
• Christine A Helsell What can I use instead of fish sauce? I am allergic to seafood. January 9, 2023 Reply Jaclyn I would use 1 Tbsp soy sauce. January 9, 2023 Reply
• Susan Made this last night! It was really good–next time I’ll double the green curry paste as I like a little more heat/spice. I left out the cilantro (personal preference) and skipped the optional ingredients, but otherwise followed it exactly. I will absolutely make this again!! November 8, 2022 Reply
• Cassandra I made this tonight and it was great. I did use 1/2 broth and 1/2 water instead of all water and I did double the green chili paste, but I tend to do that with every recipe that calls for green or red chili paste. I forgot to get cilantro, but it was great even without it. I will be making it again. Thanks! January 17, 2022 Reply

Thai Chicken Ramen

Ingredients

• 1 Tbsp vegetable oil
• 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces
• 1 cup matchstick carrots
• 4 green onions , divided, sliced
• 1 Tbsp Thai green curry paste
• 4 cups water
• 1 (14 oz.) can can light coconut milk
• 1 Tbsp fish sauce
• 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor
• 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz)
• 1 Tbsp fresh lime juice
• 1/2 cup roughly chopped cilantro , divided
• 1/3 cup Unsalted peanuts, chopped (optional)
• 1 tsp Sesame 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.

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