Thai Chicken Ramen

Thai Chicken Ramen

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)

  • 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.

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