Thai Chicken Ramen

Thai food combines the best of Eastern and Western influences
harmoniously with the spice, freshness and tang that comes from
tropical ingredients. This Thai ramen delivers bright flavors and
hearty ingredients, and is perfectly balanced for quick dinners.
Coconut milk if used in moderation is a great, creamy and
nutritious alternative to cream or whole milk. Coconut milk is
made from a combination of coconut water and coconut flesh. Use
coconut milk as a substitute in soups, smoothies, sauces and even
whipped cream for a lighter, lactose free option.
You can try making your own with just water and unsweetened
coconut flakes. Heat the water (make sure it doesn’t boil), add the
flakes and blend. Pour through a colander to filter out the coconut
pulp, then squeeze through a cheese cloth to filter out the smaller
pieces of coconut. Use immediately or store in the fridge for 3-4
days, this will be preservative free and very nutritious!

Cooking Terms

  • Bias slice

    To cut or slice on a diagonal angle

  • Julienne

    To slice into thin strips about the size of matchsticks.

  • Simmer

    To stew gently below or just at boiling point.

Ingredients

  • 1 each Red bell pepper
  • 3 each Carrots
  • 12 sprig Cilantro
  • 5 each Green onions
  • 1 each Lime
  • 0.5 oz Green curry paste
  • 1 each Can of coconut milk
  • 1 oz Fish sauce
  • 8 oz Dry ramen
  • 1 pound Chicken thighs

From Your Home

Salt
Black pepper
Olive or canola oil

What You Need

Large pot

Per Serving

Calories: 556

Carbs: 30

Fat: 27

Protein: 46

Tips

  • Reduce Sodium in Packaged Ramen

    When making packaged ramen, it’s important to know that it has more than half the recommended daily sodium amount.  High sodium diets carry risks of heart failure, osteoporosis, stroke, and high blood pressure.  Discard the seasoning packet and add your own spices, vegetables, and herbs to reduce the amount of sodium in the dish.

  • Get Creative with Thai Ramen

    The Thai Chicken Ramen recipe is really easy to customize.  Adding your favorite vegetables is a great way to make the dish your own.  When substituting different vegetables, consider how long different vegetables need to cook.  For example, hearty greens like kale, mustard, or collard greens should be added in sooner than spinach, which cooks very quickly.

  • Ramen Noodle Substitution

    The Thai Chicken Ramen recipe or any other ramen dish can be made even healthier by substituting different types of noodles.  Consider using brown rice noodles, thin whole wheat spaghetti, or buckwheat (soba) noodles.

  • Other Uses for Green Curry Paste

    Any one recipe does not need a lot of green curry paste, and it would be a waste to buy some just for one dish.  Here are some other delicious uses for green curry paste.

    • Mix together ¼ cup peanut butter, 1 Tbsp soy sauce, about 1 Tbsp curry paste, and 1 tsp of vinegar or citrus juice for a peanut dipping sauce.  Great served with steamed or raw vegetables.
    • Use in other soup recipes (chicken, squash, pumpkin, split pea, etc.) along with a bit of coconut milk or cream.
    • Stir into stir-fries or fried rice.
    • Use ½ Tbsp with oil, honey, soy sauce and fresh lime or lemon juice for a nice vinaigrette dressing.
  • Cleaning with Limes

    Once you’ve used limes for a recipe, use them to clean your cutting board or counters.  Lemons and limes have a natural acidity that provides great antibacterial properties to home cleaning.  After washing your cutting boards, rub the surface with the lime. Let sit for a couple of minutes before rinsing with water.

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Steps

Mise en Place

Read through entire recipe before getting
started. Wash and dry all produce. Julienne
red bell pepper. Remove stem end and
peel from carrot and discard; then, using
vegetable peeler, shave carrot into ribbons.
Remove root end from green onions and
discard; then, bias slice. Cut lime in half;
juice. Remove chicken from package, rinse,
pat dry; dice into ¼” cubes

Sear Chicken

Heat 1 Tbsp. oil in a large pot over medium
heat. Season chicken with salt and pepper.
When pan is hot, add chicken and sear 6-7
min or until golden brown.
USDA recommends cooking poultry to an internal temperature
of 165ºF.

Cook Vegetables

Add carrots and peppers; cook for 2-3 min.

Make Broth

Add coconut milk, curry paste, fish sauce
and 5-6 cups water. Season with salt and
pepper. Bring to boil; reduce heat and
simmer 2-3 min.

Add Ramen

Add ramen to broth and simmer for 10-12
min until al dente.

Plate Your Dish

Divide ramen between two bowls. Add
green onions, cilantro and 1 tsp. lime
juice or more if desired. Enjoy!