Print

30 Minute Thai Peanut Chicken Ramen

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

30 Minute Thai Peanut Chicken Ramen is a quick, flavor-packed meal featuring a creamy, slightly spicy Thai-inspired broth with coconut milk, peanut butter, and red curry paste. Tender chicken, fresh vegetables, and ramen noodles make this dish comforting, satisfying, and ready in just half an hour.

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

Instructions

  1. 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.
  2. 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.
  3. Add ramen noodles to the pot and cook according to package instructions, about 3–5 minutes.
  4. 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.
  5. Serve hot in bowls, topped with chopped peanuts, extra herbs, and a drizzle of toasted sesame oil.

Notes

Make it vegetarian by substituting chicken with tofu or tempeh.

Swap red curry paste for green or yellow curry paste for a different flavor.

Add extra vegetables like zucchini, snap peas, or bok choy.

Use rice noodles instead of ramen for a gluten-free option.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth.

Nutrition

Find it online: https://familydinnercooking.com/30-minute-thai-peanut-chicken-ramen/