Thai Chicken Ramen
User Reviews
5
Thai Chicken Ramen
Description
The preparation starts by browning chicken and onions in peanut oil, infusing the dish with savory aromas. Adding ginger, garlic, and red curry paste enhances the base with spicy and aromatic layers. The broth combines chicken stock, creamy coconut milk, peanut butter for richness, and flavor enhancers like fish sauce and soy sauce with a touch of sweetness from brown sugar. This blend simmers with mushrooms to soften them, then peppers and ramen noodles are added, allowing the noodles to cook in the flavorful liquid.
The mix of coconut milk and peanut butter creates a creamy, slightly thick broth with a balanced spicy, sweet, and savory profile characteristic of Thai cuisine. Lime juice added at the end provides a fresh citrus note to brighten the flavors. Served hot, the soup provides both protein and vegetables in a filling meal.
Best eaten fresh, the ramen noodles can become soggy if stored in soup for extended periods. For leftovers, keep noodles and broth separate and reheat separately to maintain texture. Additional vegetables can be incorporated according to preference, and different proteins can be substituted easily. Slicing chicken thinly is easier when partially frozen.
Ingredients
- 1 tablespoon peanut oil
- 1 pound chicken breast boneless and skinless, thinly sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- ¼ cup Thai red curry paste
- 4 cups chicken broth low sodium
- 14 ounce coconut milk
- ⅓ cup peanut butter
- 1 tablespoon fish sauce
- 3 tablespoons soy sauce low sodium
- 1 tablespoon brown sugar packed
- 8 ounces mushrooms sliced
- 1 medium bell pepper use ½ red and ½ green, sliced
- 7 ounces ramen noodles
- 2 tablespoons lime juice freshly squeezed
Optional Fixings
- 2 tablespoons cilantro chopped and some leaves, fresh
- 1 lime cut into wedges
- ¼ cup peanuts chopped
- sesame oil to drizzle over the soup, toasted
Instructions
- Cook chicken and onion. In a Dutch oven heat the peanut oil over medium-high heat. Add the chicken and the onion and cook for 5 minutes until the onion softens and the chicken is no longer pink.
- Add aromatics. Add the garlic, ginger, and red curry paste. Cook and stir for another minute or so until the chicken is coated in the red curry.
- Add liquids. Use a spatula to scrape the bottom of the dutch oven to release the brown bits. Add the chicken broth, coconut milk, peanut butter, fish sauce, soy sauce, and brown sugar. Stir to mix well. Try to use your spatula to break apart the peanut butter. The peanut butter will melt into the broth once it starts simmering. Taste the broth. You can add more Thai red curry paste if the broth is not spicy enough.
- Add mushrooms and simmer. Once the broth comes to a boil, add the mushrooms. Turn the heat to medium-low heat and cover the pot. Simmer for 5 minutes.
- Add peppers and ramen. Remove the lid, turn to medium-high heat and bring to a boil. Stir in the bell peppers and ramen noodles. Boil according to the package instructions until the noodles turn tender, 2 to 3 minutes.
- Finish the soup. Turn off the heat and stir in the lime juice. Taste and adjust seasoning with salt as needed.
- Garnish and serve. Serve topped with cilantro, chopped peanuts, a drizzle of sesame oil and lime wedges.
Notes
- For easier thin slicing, keep chicken breasts partially frozen before slicing.
- Other vegetables like corn, spinach, or bok choy can be added as desired.
- Chicken can be substituted with tofu, shrimp, beef, or pork.
- Best consumed immediately, as ramen noodles stored in soup will soften and become mushy.
- Store broth and noodles separately in the refrigerator to keep noodles firm; both components keep up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 579kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 32g | 64% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1408mg | 59% |
| Potassium | 999mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2218IU | 44% |
| Vitamin C | 35mg | 39% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
