30 Minute Crispy Thai Peanut Chicken Ramen Recipe
This 30 Minute Crispy Thai Peanut Chicken Ramen is a flavorful and hearty dish combining tender, crispy chicken with a rich, creamy Thai peanut broth infused with coconut milk, red curry paste, and fresh aromatics. Loaded with kale, bell pepper, and fresh herbs, this comforting ramen delivers a perfect balance of spicy, savory, and nutty flavors in under half an hour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter, divided
- 4 cloves garlic, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon tamari or soy sauce (for chicken cooking)
Broth and Soup Base
- 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
- 1 tablespoon fresh grated ginger
Vegetables and Noodles
- 2 cups chopped kale
- 1 bell pepper, chopped
- 3 squares ramen noodles
- ⅓ cup fresh basil or cilantro, plus extra for garnish
Instructions
- Prepare the chicken: In a soup pot, toss the sliced chicken with the flour or cornstarch to coat evenly. Add 2 tablespoons of butter to the pot and place it over medium heat. Cook the chicken until it becomes crispy and browned, about 5 minutes.
- Flavor the chicken: Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, chopped garlic, and sesame seeds to the pot with the chicken. Stir well and cook for another minute to develop flavor. Then remove the chicken from the pot and set aside.
- Make the broth: In the same pot, add chicken bone broth, coconut milk, ¼ cup tamari or soy sauce, fish sauce, creamy peanut butter, Thai red curry paste, chopped bell pepper, chopped kale, and grated ginger. Stir everything together and place the pot back on medium heat to bring the mixture to a gentle simmer.
- Simmer the vegetables: Reduce the heat to medium-low and let the soup simmer for 5 minutes or until the kale is tender but still vibrant.
- Cook the noodles: Increase the heat to high to bring the soup to a boil. Stir in the ramen noodles and fresh basil or cilantro. Remove from heat and let it sit for 5 minutes until the noodles soften to the desired texture.
- Serve: Ladle the soup into bowls, topping each serving with the reserved crispy chicken and additional fresh cilantro or basil for garnish. Enjoy this comforting and flavorful Thai peanut chicken ramen hot.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs provide more juiciness.
- If you want a spicier broth, increase the amount of Thai red curry paste or add chili flakes.
- For a gluten-free version, use tamari and ensure the ramen noodles are gluten-free or substitute with rice noodles.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop before serving.
- Feel free to swap kale with spinach or bok choy for variation.
Keywords: Thai peanut chicken ramen, crispy chicken ramen, coconut milk ramen, Thai red curry soup, quick chicken ramen, peanut butter broth, gluten-free option
