Thai Chicken and Ramen Noodle Soup + Video

Get ready to truly warm your soul with our upcoming recipe for Thai Chicken & Ramen Noodle Soup.

This dish combines tender chicken, savoury ramen noodles, and a rich, aromatic broth.

This dish is one of the best recipes we have ever made with our Thai Paste.

(For vegetarian / vegan version see recipe tips)

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Shemin's Thai Red Curry Paste

Shemin’s Thai Red Curry Paste is a rich, aromatic blend made with fresh herbs and spices, including lemongrass, galangal and red chillies. It delivers a smooth, warming flavour with a gentle heat that builds as it cooks. Perfect for creating comforting Thai-style curries at home full of flavour.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

100g Shemin’s Thai Red Curry Paste (you can also use Shemin’s Thai Green Curry Paste)
1 litre chicken stock
400ml can coconut milk (full fat)
2 chicken breast fillets
180g ramen noodles
125g baby corn, halved lengthways
1 tbsp lime juice
1 tbsp brown sugar (optional)
1 tbsp fish sauce
1 carrot, peeled and cut into long matchsticks
100g snow peas, trimmed and thinly sliced lengthways
4 spring onions, cut into long matchsticks

How to make Thai Chicken and Ramen Noodle Soup + Video

Heat a large saucepan over a high heat. Add Shemin’s Thai Red Curry Paste and cook, stirring, for 30 seconds or until aromatic.
Add the chicken stock and coconut milk, then bring to a simmer. Reduce heat to medium-low.
Add the chicken breast fillets to the pan and cook, turning occasionally, for 15 minutes or until the chicken is just cooked through.
Use a slotted spoon to transfer the chicken to a heatproof bowl. Set aside for 10 minutes to cool slightly.
Use 2 forks to coarsely shred the chicken. Return the shredded chicken to the pan with the noodles and baby corn. Bring to a simmer and cook for 5 minutes or until the noodles and corn are tender. Remove from heat.
Add the lime juice, brown sugar, and fish sauce. Season to taste.
Divide the soup among serving bowls. Top with carrot, snow peas, and spring onions

Tips

Tips:

Noodle Alternatives: If you can’t find ramen noodles, you can substitute with rice noodles, udon, or soba noodles. Adjust the cooking time accordingly as different noodles have different cooking times.
Protein Alternatives: This recipe works well with other proteins such as shrimp, tofu, or thinly sliced beef. Adjust the cooking time as needed for different proteins.
Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, mushrooms, or bok choy based on your preference and availability.
Vegetarian / Vegan Version: To make this recipe vegetarian or vegan, substitute the chicken with cubed tofu or your favourite plant-based protein. Replace the fish sauce with soy sauce and ensure the ramen noodles are egg-free for a fully vegan dish.

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Thai Chicken and Ramen Noodle Soup + Video

Serves