Name: 30 Minute Thai Peanut Chicken Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai / Asian
Ingredients: 4 cups low sodium chicken broth; 1 can (14 ounces) coconut milk; 1/4 cup low sodium soy sauce; 2 tablespoons fish sauce; 2 tablespoons honey; 1/3 cup creamy peanut butter; 1/4 cup Thai red curry paste; 3/4 pound boneless, skinless chicken breasts; 8 ounces cremini mushrooms, sliced; 2 red bell peppers, chopped; 1 inch fresh ginger, grated; 1 clove garlic, minced or grated; 2–4 squares ramen noodles; Juice of 1 lime; 3 cups fresh baby spinach; 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving; Chopped peanuts and toasted sesame oil, for serving

Why You’ll Love This Recipe

You’ll love this ramen because it’s fast, easy, and bursting with flavor. The combination of coconut milk, peanut butter, and red curry paste creates a luscious, slightly spicy broth. Fresh lime juice and herbs add brightness, while tender chicken and vegetables make it a hearty, balanced meal. Ready in just 30 minutes, it’s perfect for busy nights without sacrificing taste.

Ingredients

(Tip: Full measurements and instructions are included in the recipe card below.)

4 cups low sodium chicken broth
1 can (14 ounces) coconut milk
1/4 cup low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
8 ounces cremini mushrooms, sliced
2 red bell peppers, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2–4 squares ramen noodles
Juice of 1 lime
3 cups fresh baby spinach
1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
Chopped peanuts and toasted sesame oil, for serving

Directions

In a large pot over medium heat, combine chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste. Whisk until smooth and bring to a gentle simmer.
Slice chicken breasts into thin strips and add to the pot along with mushrooms, bell peppers, ginger, and garlic. Simmer 8–10 minutes, or until chicken is cooked through and vegetables are tender.
Add ramen noodles to the pot and cook according to package instructions, about 3–5 minutes.
Stir in lime juice, baby spinach, and fresh herbs until spinach is wilted. Taste and adjust seasoning with salt, pepper, or more soy sauce if needed.
Serve hot in bowls, topped with chopped peanuts, extra herbs, and a drizzle of toasted sesame oil.

Servings and Timing

This recipe serves 2–4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Make it vegetarian by substituting chicken with tofu or tempeh.
Swap red curry paste for green or yellow curry paste for a different flavor profile.
Add extra vegetables like zucchini, snap peas, or bok choy.
Use rice noodles instead of ramen for a gluten-free option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth to loosen the sauce if needed.

FAQs

Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken can be added at the end to save time.

How spicy is this ramen?

Adjust the amount of red curry paste to your taste start with less if you prefer mild.

Can I freeze it?

It’s best enjoyed fresh, as noodles can become mushy after freezing. You can freeze the broth separately and cook noodles fresh when ready.

Can I make it nut-free?

Yes, substitute peanut butter with sunflower seed butter or tahini.

Can I make it ahead of time?

Prepare the broth and chop vegetables in advance. Assemble and cook noodles and chicken just before serving for best results.

Conclusion

30 Minute Thai Peanut Chicken Ramen is a quick, comforting, and satisfying meal that delivers rich, Thai-inspired flavors in half an hour. Creamy, spicy, and full of fresh vegetables and herbs, it’s a weeknight dinner you’ll want to make again and again.