Thai Peanut Curry Chicken & Dumpling Ramen Soup
This Thai-inspired peanut curry ramen is one of those soups that tastes like it took all day… but it actually comes together fast. It’s rich from coconut milk, savory from red curry and peanut butter, and packed with tender shredded chicken, ramen noodles, and soft dumplings that soak up every drop of flavor.
It’s the kind of one-pot comfort meal you pull out when you want BIG flavor without a ton of effort, warm, slurpy, spicy, sweet, and ridiculously satisfying.
Why You’ll Love This Thai Peanut Curry Ramen
- Creamy, cozy, restaurant-style broth
- One pot, minimal prep
- Chicken, dumplings, AND ramen = comfort heaven
- Naturally dairy-free
- Loads of aromatics for real depth of flavor
Ingredients Needed
For the soup base:
- Chicken broth or bone broth
- Coconut milk
- Garlic
- Ginger
- Leeks
- Coconut aminos or soy sauce
- Red curry paste
- Honey
- Sesame oil
- Creamy peanut butter
- Chicken thighs or chicken breasts
For the noodles & dumplings:
- Ramen noodles (one chili packet, one plain)
- Frozen dumplings
For serving:
- Chili oil crunch
- Sesame seeds
- Chives or green onions
How to Make Thai Peanut Curry Chicken & Dumpling Ramen
1
Sauté the Aromatics
Heat olive oil in a large pot and add leeks, garlic, and ginger. Cook until softened and fragrant,this is the foundation of your broth.
2
Add the Broth & Coconut Milk
Pour in broth and coconut milk. Warm gently and let everything blend together.
3
Build the Curry Flavor
Stir in coconut aminos, red curry paste, honey, sesame oil, and peanut butter. The broth will turn rich, red, and beautifully creamy.
4
Cook the Chicken
Bring to a gentle boil, add your chicken, lower heat, and simmer until tender. Shred or chop, then return it to the pot.
5
Add Dumplings
Drop frozen dumplings directly into the simmering broth. Let them cook until soft and pillowy.
6
Add the Ramen
Stir in ramen noodles and cook just until they loosen and become tender in the curry broth.
6
Serve
Spoon into bowls, drizzle with chili oil crunch, and finish with sesame seeds and green onions.
(Also incredible served over coconut rice.)
Thai Peanut Curry Chicken & Dumpling Ramen Soup
Ingredients
- 4 cups chicken broth or bone broth
- 1 13.5 oz can coconut milk
- 4 tablespoons minced garlic
- 3 tablespoons minced ginger
- 1 leek chopped or diced
- 1/2 cup coconut aminos or soy sauce
- ¼ cup red curry paste
- 3 tablespoons honey
- 2 tablespoons sesame seed oil
- 1 tablespoon creamy peanut butter
- 5 chicken thighs or 2½–3½ pounds chicken breasts
- 1 pack chili ramen noodles with packet
- 1 extra ramen packet without packet
- Olive oil for sautéing
- 1 frozen pack of dumplings about 10
For Serving
- chili oil crunch
- Sesame seeds
- Chopped chives or green onions
Instructions
Sauté the aromatics
- Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped leeks, minced garlic, and ginger. Sauté until softened and fragrant, about 3–4 minutes.
Add liquids
- Pour in the chicken broth and coconut milk. Stir well and let everything gently warm together so the flavors can start to marry.
Build the flavor
- Stir in the coconut aminos (or soy sauce), red curry paste, honey, sesame oil, and peanut butter until fully incorporated.
Cook the chicken
- Bring the soup to a gentle boil. Add the chicken thighs (or breasts), reduce to a simmer, and cook until the chicken is fully cooked and tender, about 15–20 minutes.
Shred & return
- Remove the chicken, chop or shred it, then return it to the pot.
Add ramen noodles
- Add the ramen noodles directly to the soup and cook just until tender, about 2–3 minutes.
Serve
- Serve the soup over coconut rice and finish with sesame seeds and chopped chives or green onions.
