30 Minute Crispy Thai Peanut Chicken Ramen Recipe
This 30 Minute Crispy Thai Peanut Chicken Ramen is a quick and flavorful meal combining tender chicken, creamy peanut-infused broth, and hearty ramen noodles. Inspired by Thai cuisine, it features aromatic spices like red curry paste and fresh ginger, balanced with coconut milk and kale for a comforting yet vibrant dish perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 tablespoon sesame seeds
Soup Base & Vegetables
- 4 cups chicken bone broth
- 1 can (14 ounce) coconut milk
- ¼ cup tamari or soy sauce
- 2 tablespoons fish sauce (or additional tamari)
- ⅓ cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 cups chopped kale
- 1 bell pepper, chopped
- 1 tablespoon fresh grated ginger
Noodles & Garnish
- 3 squares ramen noodles
- ⅓ cup fresh basil or cilantro
Instructions
- Prepare and Crisp Chicken: In a soup pot, toss the sliced chicken with flour or cornstarch until well coated. Add 2 tablespoons of salted butter and set the pot over medium heat. Cook the chicken until golden and crispy, about 5 minutes, stirring occasionally. Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, the chopped garlic, and sesame seeds. Cook for another minute to infuse flavor, then remove the chicken from the pot and set aside.
- Build the Soup Base: Using the same pot, add the chicken bone broth, coconut milk, remaining tamari, fish sauce, creamy peanut butter, Thai red curry paste, chopped bell pepper, kale, and grated fresh ginger. Place over medium heat on the stove and bring to a gentle simmer. Reduce the heat to medium-low and simmer the mixture for about 5 minutes or until the kale is tender and the flavors meld.
- Cook Noodles and Finish Soup: Increase the heat to high to bring the soup to a boil. Stir in the ramen noodles and fresh basil or cilantro. Allow the soup to sit for 5 minutes off the heat or until noodles soften to desired texture.
- Serve: Ladle the soup into bowls, topping each serving with the crispy chicken pieces and additional fresh cilantro or basil if desired. Enjoy immediately while hot.
Notes
- For a spicier kick, add extra Thai red curry paste or a pinch of chili flakes.
- Substitute kale with spinach or bok choy for variation.
- Use gluten-free tamari and cornstarch to make this recipe gluten-free.
- Leftover soup can be stored in the refrigerator up to 2 days; reheat gently on stovetop.
- Chicken breasts can be used instead of thighs for leaner protein.
