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30-Minute Thai Peanut Chicken Ramen.

Ruth M. Moran
A creamy, protein-packed Thai-inspired ramen loaded with tender chicken, fresh vegetables, and a rich peanut-coconut broth.
Quick to make on the stovetop or in an Instant Pot, it’s perfect for weeknight dinners, meal prep, or anytime you want a comforting bowl of flavorful, nutritious soup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main, Soup
Cuisine Asian-Inspired, Thai
Servings 6

Equipment

  • 1 Instant Pot or 1 Large Soup Pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Grater (for ginger)
  • Ladle

Ingredients
  

  • 4 cups low-sodium chicken broth
  • 1 can 14 oz coconut milk
  • ¼ cup low-sodium soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp honey
  • cup creamy peanut butter
  • ¼ cup Thai red curry paste
  • ¾ lb boneless skinless chicken breasts
  • 8 oz cremini mushrooms sliced
  • 2 red bell peppers chopped
  • 1- inch piece fresh ginger grated
  • 1 clove garlic minced or grated
  • 2 –4 squares ramen noodles
  • Juice of 1 lime
  • 3 cups fresh baby spinach
  • cup fresh basil or cilantro roughly chopped, plus more for serving
  • Chopped peanuts for garnish
  • Toasted sesame oil for garnish

Instructions
 

  • Prepare the Flavor Base: Start by gathering all your liquid ingredients in a large mixing bowl or directly into the Instant Pot or soup pot.
    4 cups of low-sodium chicken broth, 1 can (14 oz) of creamy coconut milk, 1/4 cup of low-sodium soy sauce, 2 tablespoons of fish sauce, and 2 tablespoons of honey.
    Stir them together gently until well combined. This will create the savory, slightly sweet, and umami-rich base for your ramen.
  • Mix in the Peanut-Curry Paste: Next, add the nutty, aromatic elements that make this ramen truly special.
    1/3 cup of creamy peanut butter and 1/4 cup of Thai red curry paste.
    Stir thoroughly until the peanut butter dissolves completely into the liquid and the curry paste is evenly distributed.
    This forms a rich, velvety, and fragrant broth that will coat every noodle and piece of chicken with bold Thai flavors.
  • Add the Protein: Place 3/4 pound of boneless, skinless chicken breasts directly into the broth.
    Make sure the chicken is mostly submerged to absorb the flavors while cooking.
    Using chicken breasts keeps this dish lean and protein-packed, providing a satisfying and nourishing component to your ramen bowl.
  • Add Fresh Vegetables and Aromatics: Now it’s time to layer in freshness and texture.
    Add 8 ounces of sliced cremini mushrooms and 2 chopped red bell peppers into the pot.
    Then, incorporate the aromatics: 1-inch piece of fresh ginger, grated, and 1 clove of garlic, minced or grated.
    These ingredients enhance the depth of flavor, giving your ramen a bright, earthy, and slightly spicy undertone.
  • Cooking in the Instant Pot:
    If you are using an Instant Pot: Secure the lid and set the valve to sealing.
    Cook on high pressure for 10 minutes.
    During this time, the chicken will become tender and the vegetables will soften, allowing the broth to absorb all the rich flavors.
    Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to remove any remaining pressure.
  • Cooking on the Stovetop:
    If you are cooking on the stovetop: Place the pot over medium heat and bring the broth mixture to a gentle simmer.
    Reduce heat to medium-low and let it simmer for about 15 minutes, or until the chicken is fully cooked and shreds easily with a fork.
    This gentle simmer ensures the flavors meld beautifully without overcooking the vegetables.
  • Shred the Chicken: Once the chicken is fully cooked, carefully remove it from the pot and place it on a cutting board.
    Use two forks to shred the chicken into bite-sized pieces.
    Return the shredded chicken to the pot, stirring gently so it integrates seamlessly with the rich peanut-curry broth.
  • Cook the Noodles: Break 2–4 squares of ramen noodles into smaller pieces and add them to the simmering broth.
    Stir in the juice of 1 lime, 3 cups of fresh baby spinach, and 1/3 cup of roughly chopped fresh basil or cilantro.
    Allow the noodles to soak in the hot broth for about 5 minutes, or until they are tender but still slightly chewy.
    The lime juice brightens the dish, while spinach and herbs add freshness and color.
  • Taste and Adjust: Before serving, taste the broth and adjust the seasoning if needed.
    You can add a splash more soy sauce for saltiness, a drizzle of honey for sweetness, or a few drops of lime juice for extra tang.
    This step ensures your ramen is perfectly balanced and suits your personal taste.
  • Serve and Garnish: Ladle the hot ramen into individual bowls.
    Top each serving with chopped peanuts for crunch and a light drizzle of toasted sesame oil for a nutty aroma.
    Garnish with extra fresh herbs, like basil or cilantro, if desired.
    Serve immediately while warm and enjoy a comforting, protein-packed, fiber-rich meal that’s both indulgent and wholesome.

Notes

  • For best texture, cook noodles separately and add them just before serving to prevent them from becoming mushy.
  • Adjust the spice level by adding more or less Thai red curry paste according to your taste.
  • Use low-sodium soy sauce and chicken broth to control the saltiness of the soup.
  • Fresh herbs like cilantro or basil can be substituted based on preference or availability.
  • This recipe works well for meal prep—store broth and chicken separately from noodles and veggies for longer freshness.
  • Coconut milk adds richness, but light coconut milk can be used for a lower-fat version.
  • Ramen noodles can be substituted with rice noodles, soba noodles, or even zucchini noodles for a lighter option.
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