Thai Chicken Ramen (can be vegan)

Thai Chicken Ramen

If you want a healthy, quick and simple dinner, this is for you. This Thai Chicken Ramen is very straightforward and combines Asian flavors in a subtle, yet refreshing way. I just couldn’t get enough of it. The best thing is, if you omit the chicken, this is vegetarian and vegan at the same time. At least here in Germany it was easy to find all ingredients, we didn’t even have to go to an Asian store, but purchased all ingredients at a regular grocery store. That’s what I like, no weird ingredient needed, all very easily found.

This may sound weird, but often if a meal pleases me, you can tell by the pictures I took. In this instance my husband and me sat down, we ate the ramen in silence (which is a good sign since the food is so good that we don’t want to talk, but just enjoy it) and then I looked at my husband and said: “This is so good, I think it is worth to put on the blog. Don’t you think?” And he just nooded and took another spoonful.

Thai Chicken RamenAs soon as we had finished, I washed our beloved Japanese bowls and filled them up again in order to take pictures. Right after eating. I don’t know if you can see it, but I somehow feel that you can see the joy I had eating this delicious treat. So many colorful vegetables, such a nice explosion of flavors and tastes!

Thai Chicken Ramen

Credit: slightly adapted from Cooking Classy

Thai Chicken Ramen

Serves: 4
Cooking Time: 25min


  • 1 large chicken breast
  • 1 onion, cut in rings
  • 1 carrot, sliced in half lengthwise
  • Peanut oil
  • 1 bell pepper, diced
  • 1 carrot, thinly sliced lengthwise
  • 4 spring onions, cut in rings
  • 1 tablespoon green curry paste
  • 400 milliliters coconut milk
  • 1 tablespoon fish sauce
  • 2 packages ramen noodles
  • 1 tablespoon fresh lime juice
  • Cilantro to taste
  • Optional: unsalted peanuts and sesame seeds for garnish



Place the chicken with the onion and carrot in a pot and cover with about one liter of water. Bring to boil, adding spices to your liking, such as salt and a bay leaf. Boil for about 20min.


Meanwhile prepare the ramen by cutting the vegetables and putting some peanut oil in a large frying pan. Sauté the bell paper, carrot and three of the cut spring onions.


Add the curry paste and fry for one more minute.


Take the chicken broth produced by boiling the chicken and add to the vegetables, also add the coconut milk and fish sauce and bring to boil again.


Once boiling, reduce the temperature, add the noodles, cover with lid and let stand for four minutes.


Shred the chicken, add to the ramen along with the fresh lime juice, and cilantro. Garnish with a mixture of more cilantro and spring onions and peanuts and sesame seeds as desired.

Thai Chicken RamenThai Chicken RamenI am also taking this to the link party Fiesta Friday.

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  • Reply
    Sunday October 22nd, 2017 at 10:43 PM

    This sounds so fresh and super delicious! Warming and comforting and still bright and inviting! Thank you for sharing this with us at Fiesta Friday! 🙂

    • Reply
      Monday October 23rd, 2017 at 06:58 AM

      Thanks for your kind words!

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