• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Chicken Lunch Dinner One Pot 30 Minutes or Less Asian
5 from 3 votes

Thai Chicken Ramen

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/2/22 5 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for 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.

thai chicken ramen in a white bowl with a pair of chop sticks.
Table of Contents Open
  • Easy Thai Chicken Ramen Recipe
  • Why We Love This Thai Chicken Ramen
  • Ingredients You’ll Need
  • How To Make Thai Chicken Ramen
  • What Is Ramen?
  • Can I Use Green Curry Paste?
  • Expert Tips
  • Leftovers
  • Other Great Thai Recipes To Try
  • Thai Chicken Ramen
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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!

Why We Love This Thai Chicken Ramen

  • One Pot 30 Minute Meal. My kind of dish, minimal cleanup, 10 minute prep and 20 minute cook time, make this dish the perfect weeknight dinner with the best leftovers for lunch.
  • Easily Customizable. Use my recipe as a guide but feel free to swap out the veggies and proteins to use what you have on hand.
  • Better Than Takeout. The flavors in this soup are incredible, sweet, savory, spicy, it’s got it all. You will love it!

Ingredients You’ll Need

ingredients needed to make thai chicken ramen.
  • 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.

How To Make Thai Chicken Ramen

detailed process shots showing how to make thai chicken ramen.
  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.
freshly made thai chicken ramen in a dutch oven with a wooden ladle inside.

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.

Expert Tips

  1. To easily slice the chicken thin, it’s better if the chicken breasts are still a little frozen. If the chicken is completely thawed you can freeze it for about 20 minutes before slicing it.
  2. Use other veggies you have on hand, such as corn, spinach, bok choy, etc.
  3. Feel free to replace the chicken with tofu, shrimp, beef or pork.

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.

thai chicken ramen in a white bowl with a pair of chop sticks.

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

thai chicken ramen in a white bowl with a pair of chop sticks.
Print
5 from 3 votes

Thai Chicken Ramen

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
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.
6

Ingredients

  • 1 tablespoon peanut oil
  • 1 pound chicken breasts (boneless and skinless, thinly sliced)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • ¼ cup Thai red curry paste
  • 4 cups chicken broth (low sodium)
  • 14 ounce coconut milk
  • ⅓ cup peanut butter
  • 1 tablespoon fish sauce
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon brown sugar (packed)
  • 8 ounces mushrooms (sliced)
  • 1 medium bell pepper (use ½ red and ½ green, sliced)
  • 7 ounces ramen noodles
  • 2 tablespoons lime juice (freshly squeezed)

Optional Fixings

  • 2 tablespoons fresh cilantro (chopped and some leaves)
  • 1 lime (cut into wedges)
  • ¼ cup peanuts (chopped)
  • toasted sesame oil (to drizzle over the soup)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Finish the soup. Turn off the heat and stir in the lime juice. Taste and adjust seasoning with salt as needed.
  • Garnish and serve. Serve topped with cilantro, chopped peanuts, a drizzle of sesame oil and lime wedges.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. To easily slice the chicken thin, it’s better if the chicken breasts are still a little frozen. If the chicken is completely thawed you can freeze it for about 20 minutes before slicing it.
  2. Use other veggies you have on hand, such as corn, spinach, bok choy, etc.
  3. Feel free to replace the chicken with tofu, shrimp, beef or pork.
  4. 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.

Nutrition Information

Serving: 1servingCalories: 579kcal (29%)Carbohydrates: 39g (13%)Protein: 32g (64%)Fat: 36g (55%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 48mg (16%)Sodium: 1408mg (61%)Potassium: 999mg (29%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 2218IU (44%)Vitamin C: 35mg (42%)Calcium: 78mg (8%)Iron: 5mg (28%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

thai chicken ramen in a white bowl with a pair of chop sticks.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 84
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Natalya
Natalya
Posted: 23 days ago

5 stars
This ramen is fantastic. Better than a fancy ramen place, in my opinion, and you can adjust it any way you’d like! I tried it with chicken and added corn – delicious! For the next time, I think I’ll add less chicken, as I feel what’s listed in the recipe was a tad too much. But this had amazing flavor and just the right amount of spiciness. So delicious. Thank you, Joanna, for another wonderful recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Natalya
Posted: 23 days ago

My pleasure, glad you enjoyed it!

0
Reply
Patrice Fader
Patrice Fader
Posted: 1 month ago

5 stars
This soup is so fantastic. This is my 2nd time making it. The first pot went super fast and the family loved it ( I hardly got any the first time. This time I know better ☺️) I thank you so much for the recipe. Always looking for new ideas.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patrice Fader
Posted: 1 month ago

Glad to hear you enjoyed it!

0
Reply
Connie
Connie
Posted: 7 months ago

This is good but soooo rich! I had to add a bit of water because it was just so rich and creamy I couldn’t eat much. It has a nice Pad Thai vibe. But for me, I’ll stick with Pad Thai. I’m glad I tried it though.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz