Asian, Chicken, Main Course, Recipes, Soup, Thai

Thai Red Curry Ramen

Happy Holidays!! Today we enjoyed a nice hike in the mountains. Ripley ran around like crazy; he enjoyed himself so much. He fell asleep immediately once in the car, then proceeded to lay down in the parking garage waiting for the elevator, then laid down in the elevator before finally getting to his bed haha!


We spent the rest of the day cleaning the apartment getting ready to FaceTime our families tomorrow. I have it ingrained in me to clean everything before guests come over and/or FaceTime me {thanks, mom}.

Finally settled on the couch with a steaming bowl of Thai Red Curry Ramen. There is nothing more relaxing.



  • 2-3 chicken breasts
  • 1 tbsp vegetable oil
  • 1 large red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 large carrots, cut into matchsticks (or 1 cup shredded carrots)
  • 5 scallions, thinly sliced on a diagonal
  • 4oz Thai Kitchen red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp Umami Bomb #5 Garlic Paste
  • 6 cups chicken or vegetable broth
  • 2 (14oz each) light coconut milk
  • 6.75oz Dynasty Maifun rice sticks
  • limes
  • cilantro
  • sesame seeds


Bring a pot of water to boil then add chicken breasts. Boil for 20 minutes or until chicken is cooked through. Let cool and shred.

While chicken is cooking, heat vegetable oil in large soup pot over medium-high heat. Add onions, red bell pepper, and carrots then sauté. Once vegetables begin to soften add scallions and red Thai curry paste and continue to heat through stirring for 1-2 minutes.

Mix fish sauce with umami paste then add to soup with broth and coconut milk. Bring to a boil then reduce to simmer for 5 minutes. Stir in rice noodles and continue simmering for 10 minutes. Add shredded chicken.

Serve with lime wedges, cilantro, and sesame seeds.

Enjoy! 😀

2 thoughts on “Thai Red Curry Ramen”

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