Thai Chicken Ramen
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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!
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!
- 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.
- 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.
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
- 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.
- Use other veggies you have on hand, such as corn, spinach, bok choy, etc.
- 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.
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
Video
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
Notes
- 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.
- Use other veggies you have on hand, such as corn, spinach, bok choy, etc.
- Feel free to replace the chicken with tofu, shrimp, beef or pork.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
My husband and I absolutely loved this meal! I used shrimp instead of chicken and my store doesn’t carry the red curry paste so I combined curry powder and cayenne. Very delish! I haven’t come across a meal from here that my family hasn’t loved yet. But I’ve been curious, what does 1 serving mean in your nutrition facts?
Wow, swapping in shrimp and improvising with curry powder and cayenne? You’re basically a culinary ninja! 🍤🌶️ So thrilled to hear you’ve been enjoying the recipes. As for the serving size in the nutrition facts, it generally represents one portion of the total recipe. So if the recipe serves 6, the nutrition facts would apply to 1/6 of the total dish. Hope that helps, and keep rocking those kitchen experiments!
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!
My pleasure, glad you enjoyed it!
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.
Glad to hear you enjoyed it!
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.