Thai Chicken Ramen

5 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Soup

Cuisine: Thai

Keyword: thai chicken ramen, thai peanut chicken ramen

Servings:

Calories: 579kcal

Equipment

6 Quart Dutch Oven

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

US Customary - Metric

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.

Video

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