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Thai Coconut Ramen

  • Author: kelsey nixon
  • Yield: 4 servings 1x


  • 2 teaspoon olive oil
  • 1 tablespoon jalapeno
  • 1 tablespoon ginger, minced
  • 2 (14.5 oz) cans chicken broth
  • 1 (14.5 oz) can coconut milk
  • 1 teaspoon sriracha
  • 1 teaspoon kosher salt
  • 1 1/2 cups shredded chicken
  • 2 packages Ramen Noodles (no seasoning packet)
  • 1/2 cup mushrooms, sliced
  • 1/2 cup shredded cabbage
  • 1/2 red bell pepper, sliced
  • 1⁄4 cup cilantro, chopped
  • Juice from 2 limes


Heat olive oil over medium-high heat. Saute jalapeno and ginger until fragrant and soft. Pour in chicken broth and coconut milk, sriracha, and salt, whisking until combined. Bring to a boil then add noodles and reduce to a simmer.

Add chicken, mushrooms, cabbage, and peppers. Cook 3-5 minutes. Remove from heat and stir in cilantro and lime just before serving.