Thai Chicken Ramen

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

1. Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute. 
2. 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.
3. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl. 
4. Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
5. Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
6. Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

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