Thai Chicken Ramen

This Thai Chicken Ramen is what noodle dreams are made of. A savory, sweet and a tad spicy broth, loaded with chicken, veggies and lots of ramen noodles complete this Thai inspired, flavorful soup that comes together in just 30 minutes from start to finish.

Easy Thai Chicken Ramen Recipe

I’m excited to share this easy Thai inspired chicken ramen soup because the flavors in this soup are so good, it can rival any restaurant Thai ramen version, but best of all it’s all ready in just 30 minutes. This soup is loaded with all kinds of great ingredients like chicken, mushrooms, bell peppers, ramen noodles and some Thai staples to generously and deliciously flavor this soup.

As always, nothing beats homemade because you can seriously customize this soup to your liking by adding your favorite veggies, proteins, altering the amount of curry paste, and the other ingredients as you see fit. Your kitchen, your rules!

• Chicken – I used boneless skinless chicken breast which I thinly cut. You can also use boneless skinless chicken thighs. For a meatless option try using tofu.
• Veggies – My vegetables of choice were mushroom and bell peppers. You can use any type of mushrooms, white, cremini, shiitake, or whatever you have. Feel free to sub or add other veggies, such as bok choy, corn, cabbage, spinach, etc.
• Ramen noodles – Just the noodles, discard the spice packets. You can sub with other noodles, such as spaghetti (they will take a bit longer to cook), egg noodles, udon noodles, etc.
• Chicken broth – I always opt for a low sodium chicken broth, but use what you have. For a vegetarian option, use vegetable broth.
• Coconut milk – You’ll want regular full fat coconut milk to make this soup nice and creamy.
• Aromatics – You’ll need a white or yellow onion, some fresh garlic minced and some fresh ginger to add lots of great flavor to our soup.
• Thai red curry paste – You want to make sure you use a good red curry paste. My favorite brand is Maesri but if you can’t find it, use any other red curry paste you can find. This recipe will be great regardless.
• Fish sauce – I know a lot of people don’t like fish sauce, especially the smell, so if you want you can use soy sauce or tamari instead.
• Soy sauce – Try and opt for a low sodium soy sauce.
• Peanut butter – You’ll need creamy peanut butter for best results.
• Brown sugar – To balance all the flavors and add a bit of sweetness.
• Lime juice – You’ll want to add this at the end to brighten up the flavor of the red curry.

1. Cook chicken and onion. In a Dutch oven heat the peanut oil over medium-high heat. Add the chicken and the onion and cook for 5 minutes until the onion softens and the chicken is no longer pink.
2. Add aromatics. Add the garlic, ginger, and red curry paste. Cook and stir for another minute or so until the chicken is coated in the red curry.
3. Add liquids. Use a spatula to scrape the bottom of the dutch oven to release the brown bits. Add the chicken broth, coconut milk, peanut butter, fish sauce, soy sauce, and brown sugar. Stir to mix well. Try to use your spatula to break apart the peanut butter. The peanut butter will melt into the broth once it starts simmering. Taste the broth. You can add more Thai red curry paste if the broth is not spicy enough.
4. Add mushrooms and simmer. Once the broth comes to a boil, add the mushrooms. Turn the heat to medium-low heat and cover the pot. Simmer for 5 minutes.
5. Add peppers and ramen. Remove the lid, turn to medium-high heat and bring to a boil. Stir in the bell peppers and ramen noodles. Boil according to the package instructions until the noodles turn tender, 2 to 3 minutes.
6. Finish the soup. Turn off the heat and stir in the lime juice. Taste and adjust seasoning with salt as needed.
7. Garnish and serve. Serve topped with cilantro, chopped peanuts, a drizzle of sesame oil and lime wedges.

What Is Ramen?

Ramen is a Japanese noodle soup dish with a rich flavored broth, different types of noodles and different meats and veggies. The soup is often topped with a boiled egg. Ramen is considered fast food in Japan.

Can I Use Green Curry Paste?

Yes, you can substitute the red curry with green curry. Again, use as much or as little as you like.

Leftovers

This Thai chicken ramen is best enjoyed right away. Ramen doesn’t refrigerate well, especially in a soup, it will get all mushy because it will absorb all the broth. It’s best to store the ramen and soup separately for best results. Stored separately the soup and ramen will last in the refrigerator for up to 3 days.

Other Great Thai Recipes To Try

• Thai Red Chicken Curry
• Thai Red Curry Turkey Meatballs
• Easy Thai Steak Salad
• Air Fryer Thai Chicken Wings
• Thai Cucumber Salad
• Pad Thai
• Thai Chicken Lettuce Wraps
• Baked Thai Salmon