Go Back
Homemade 30 Minute Thai Peanut Chicken Ramen. photo
Print Recipe Save it for later

30 Minute Thai Peanut Chicken Ramen.

This 30 Minute Thai Peanut Chicken Ramen is a quick and flavorful delight! Enjoy tender chicken in a rich peanut broth with vibrant veggies.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 4 cups low sodium chicken broth
  • 1 can coconut milk (14 ounces)
  • 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
  • toasted sesame oil (for serving)

Instructions

  • Start by slicing the boneless, skinless chicken breasts into bite-sized pieces. This will help them cook evenly and quickly in the broth.
  • In a large pot, heat a splash of oil over medium heat. Add the chicken pieces and cook for about 5-7 minutes, or until they are no longer pink. Remove the chicken from the pot and set it aside.
  • In the same pot, add the sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic. Sauté for about 3-4 minutes until the vegetables are tender.
  • Pour in the low sodium chicken broth and coconut milk. Stir in the low sodium soy sauce, fish sauce, honey, creamy peanut butter, and Thai red curry paste. Use a whisk to combine everything until the peanut butter is fully incorporated.
  • Return the cooked chicken to the pot. Bring the mixture to a gentle simmer and let it cook for an additional 5 minutes, allowing the flavors to meld beautifully.
  • While the broth is simmering, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.
  • Add the fresh baby spinach and lime juice to the broth, stirring until the spinach wilts. Finally, toss in the cooked ramen noodles and gently mix to combine everything.
  • Ladle the 30 Minute Thai Peanut Chicken Ramen into bowls. Top with freshly chopped basil or cilantro, a sprinkle of chopped peanuts, and a drizzle of toasted sesame oil for an extra touch of flavor.

Equipment

  • Large Pot
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Whisk

Notes

  • Ensure your peanut butter is creamy for the best texture in the broth.
  • Don’t overcook the vegetables; they should remain slightly crisp for texture.
  • Always taste the broth before serving; you may want to adjust the seasoning with more soy sauce or lime juice.