1 red bell pepper, thinly sliced then diced into 1 1/2-inch pieces
1 cup matchstick carrots
4 green onions, divided, sliced
1 Tbsp Thai green curry paste
4 cups water
1 14 oz. can light coconut milk
1 Tbsp fish sauce
2 (3.53 oz) pkgs ramen
10 oz cooked chicken breast, shredded (from 1 lb raw, once cooked it reduces to 10 oz)
1 Tbsp fresh lime juice
1/2 cup roughly chopped cilantro, divided
Unsalted peanuts and sesame seeds for topping (optional)
Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions.
Saute 1 minute then add Thai green curry paste and saute 1 minute longer.
Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.