30 Minute Crispy Thai Peanut Chicken Ramen Recipe
This 30 Minute Crispy Thai Peanut Chicken Ramen is a flavorful and comforting dish that combines tender crispy chicken with a rich, creamy Thai peanut curry broth. Featuring a perfect blend of garlic, ginger, kale, and red curry paste, this ramen is easy to prepare and packed with vibrant Thai flavors, making it an ideal weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken and Coating
- 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
Broth and Soup
- 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
- 3 squares ramen noodles
- ⅓ cup fresh basil or cilantro
Instructions
- Prepare and Crisp the Chicken: In a soup pot, toss the sliced chicken with flour or cornstarch until evenly coated. Add 2 tablespoons of salted butter to the pot and heat over medium heat. Cook the chicken for about 5 minutes until it becomes crispy. Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, chopped garlic, and sesame seeds. Cook for another minute to infuse flavors, then remove the crispy chicken from the pot and set aside.
- Make the Thai Peanut Broth: In the same pot, add chicken bone broth, coconut milk, tamari, fish sauce (or additional tamari), creamy peanut butter, Thai red curry paste, chopped bell pepper, kale, and grated ginger. Set the pot over medium heat and bring the mixture to a simmer. Reduce heat to medium-low and let it simmer gently for 5 minutes or until the kale is tender, allowing the flavors to meld together.
- Cook the Noodles: Increase the heat to high and bring the soup to a boil. Stir in the ramen noodles and fresh basil or cilantro. Turn off the heat and let the mixture sit for 5 minutes so the noodles soften perfectly in the flavorful broth.
- Serve: Ladle the soup into individual bowls. Top each serving with the reserved crispy chicken and extra fresh cilantro or basil for garnish. Serve hot for a comforting and delicious meal.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs tend to be juicier.
- If you prefer a gluten-free version, use cornstarch and tamari sauce instead of flour and regular soy sauce.
- Adjust the amount of Thai red curry paste to control the spiciness level to your taste.
- Fresh herbs like basil or cilantro add brightness – feel free to use your favorite or both.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth, but skip the fish sauce or replace with a vegetarian alternative.
