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Creamy Green Curry Chicken Ramen

Ramen noodles have never tasted this good with the additions of creamy coconut milk, chicken, and vegetables.
Makes:4 servings


  • 1 tablespoon vegetable oil
  • 1 jalapeno 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)
  • 8 (6 ounce) packages snow peas
  • 1 red bell pepper, chopped
  • ¼ cup chopped fresh cilantro


Prep:15 mCook:15 mReady:30 m
  1. Heat oil in a large pot over medium heat. Add jalapeno, garlic, ginger, and lime zest to the pot and cook, stirring, for 1 minute. Add shredded chicken to the pot and stir into the jalapeno mixture, sauteing and stirring until well blended, about 30 more seconds.
  2. Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil to the pot and stir well. Bring to a simmer, stirring occasionally.
  3. Add ramen noodles, snow peas, and bell peppers and cook until the noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
  4. Serve garnished with cilantro.

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