Thai Peanut Curry Chicken & Dumpling Ramen Soup
A rich, creamy Thai Peanut Curry Chicken & Dumpling Ramen Soup made in one pot with coconut milk, red curry paste, shredded chicken, dumplings, and ramen noodles. Cozy, bold, and ready in under 40 minutes!
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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.
