For a richer flavor, use full-fat coconut milk. Adjust the amount of green curry paste to your preferred level of spiciness. Start with less and add more to taste. Feel free to substitute other vegetables like bok choy, mushrooms, or bean sprouts. Leftovers can be stored in the refrigerator for up to 2 days. The noodles will absorb some of the liquid, so you may need to add a splash of chicken broth when reheating.
Creamy Green Curry Chicken Ramen
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS16
Elevate your instant ramen game with this luxurious, Thai-inspired rendition. Creamy coconut milk, fragrant green curry, and tender chicken transform humble noodles into a comforting and flavorful bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol53 mg
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Fiber13 g
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Protein44 g
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Saturated Fat43 g
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Sodium1801 mg
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Fat66 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat oil in a large pot or Dutch oven over medium heat. Add jalapeno, garlic, ginger, and lime zest. Cook, stirring frequently, until fragrant, about 1 minute.
02
StepAdd shredded chicken and stir to combine with the aromatics. Sauté for another 30 seconds to warm the chicken.
03
StepPour in coconut milk and chicken stock. Stir in green curry paste, soy sauce, fish sauce, brown sugar, and dried basil. Bring to a gentle simmer, stirring occasionally to prevent sticking.
04
StepAdd ramen noodles, snow peas, and bell pepper. Cook until the noodles are al dente and the vegetables are crisp-tender, approximately 3 to 5 minutes.
05
StepServe immediately, garnished generously with fresh cilantro.
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RECIPE REVIEWS
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Jeanette Rippin
Jun 29, 2025I added some shrimp along with the chicken and it was delicious!
Darrion Champlin
May 8, 2025I found it a bit too spicy for my kids, so I reduced the amount of jalapeno. It was perfect!
Gerry Emmerich
May 3, 2025This is my go-to weeknight meal now. Thank you for sharing!
Fannie Faymuller
Apr 30, 2025This recipe is amazing! So easy to make and packed with flavor. My family loved it!