Introduction

Looking for a comforting yet bold-flavored dish? Creamy Green Curry Chicken Ramen is the perfect fusion of Thai and Japanese cuisines. It combines the aromatic heat of Thai green curry with the silky richness of coconut milk and the satisfying chew of ramen noodles. This dish is easy to make and packed with flavors that will keep you coming back for more!

Creamy Green Curry Chicken Ramen


In this recipe, we’ll guide you through making a restaurant-quality green curry ramen at home, share expert tips, and answer common FAQs.

Ingredients

For the Green Curry Broth:

  • 1 tbsp vegetable oil

  • 2 tbsp Thai green curry paste

  • 1 tsp ginger, grated

  • 2 cloves garlic, minced

  • 1 can (13.5 oz) coconut milk

  • 2 cups chicken broth

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce (optional)

  • 1 tsp brown sugar

  • ½ tsp lime zest

  • Juice of ½ lime

For the Chicken & Noodles:

  • 2 boneless, skinless chicken breasts (or thighs)

  • 2 packs ramen noodles (discard seasoning)

  • 1 cup baby spinach or bok choy

  • ½ cup mushrooms, sliced (shiitake or cremini)

  • ½ red bell pepper, thinly sliced

For Garnish:

  • Fresh cilantro

  • Sliced green onions

  • Sliced red chili (optional for extra spice)

  • Soft-boiled egg (optional)

Instructions

Step 1: Cook the Chicken

  1. Heat 1 tbsp oil in a pot over medium heat.

  2. Add the chicken and sear for 2-3 minutes per side until golden brown. Remove and set aside.

Step 2: Make the Green Curry Broth

  1. In the same pot, add green curry paste, ginger, and garlic. Sauté for 1 minute until fragrant.

  2. Pour in the coconut milk and chicken broth, stirring well.

  3. Add soy sauce, fish sauce (if using), brown sugar, lime zest, and lime juice. Simmer for 5 minutes.

Step 3: Cook the Noodles & Veggies

  1. Slice the seared chicken into strips and return to the pot.

  2. Add mushrooms, bell pepper, and spinach/bok choy. Simmer for 3-5 minutes.

  3. Cook the ramen noodles separately according to package instructions, then drain.

Step 4: Assemble the Ramen

  1. Divide the cooked noodles into serving bowls.

  2. Ladle the hot green curry broth and chicken over the noodles.

  3. Top with cilantro, green onions, red chili, and a soft-boiled egg if desired.

Expert Tips for the Best Green Curry Chicken Ramen

  • Use quality green curry paste: Authentic Thai brands like Mae Ploy or Maesri provide the best flavor.

  • Adjust spice level: Add more or less curry paste depending on your heat preference.

  • Use full-fat coconut milk: It gives the broth a creamy, rich texture.

  • Try different proteins: Swap chicken for shrimp, tofu, or even beef.

  • Enhance umami: A splash of fish sauce adds depth to the broth.

FAQs

1. Can I make this ramen vegetarian?

Yes! Replace the chicken with tofu and use vegetable broth instead of chicken broth.

2. How can I store leftovers?

Store the broth and noodles separately in airtight containers for up to 3 days. Reheat gently before serving.

3. Can I make it less spicy?

Reduce the amount of green curry paste or use a mild version. Adding extra coconut milk also helps tone down the spice.

4. What can I serve with green curry ramen?

Pair it with Thai spring rolls, cucumber salad, or a light mango dessert.

5. Can I make the broth in advance?

Yes! The broth tastes even better the next day as the flavors develop.

Final Thoughts

This Creamy Green Curry Chicken Ramen is a must-try for anyone who loves bold, spicy, and comforting flavors. It’s an easy, one-pot meal that combines Thai green curry’s aromatic richness with the slurp-worthy satisfaction of ramen noodles.

Try this recipe today and elevate your homemade ramen game! 🍜

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