Quick Thai Chicken and Ginger Carrot Ramen.

My version of glorified ramen, and we’re not skimping on anything! Made with Thai red curry paste, coconut milk, soy sauce, and peanut butter, this ramen is packed with flavor. Each bowl is filled with noodles, shredded chicken, sweet carrots, and mushrooms. Then comes the best part: all our favorite ramen toppings! Soft-boiled eggs and spicy toasted panko crumbs, which aren’t exactly necessary, but are SO delicious. There’s nothing better than a steaming bowl of homemade ramen.

It wouldn’t be fall without a few bowls of ramen! It’s one of my family’s favorite dinners, and over the years, I’ve shared so many different variations. But you know what’s funny? No matter how many new versions I create, I always find myself coming back to a recipe I first shared in 2014.

That original ramen recipe is still so special to me. I can remember exactly where the idea came from and how excited I was to share it with you all.

My brother Brendan actually started it all. One day, he sent me a text saying, “You should make ramen. Like a glorified ramen. Something everyone can make at home, but so much better than Top Ramen.”

And that was all I needed! I ran with his idea and created my own version of glorified ramen. Oh my goodness, it turned out SO good.

To this day, that original recipe remains one of the most popular recipes I’ve ever shared. It’s pretty crazy to think about, especially considering how many recipes I’ve created since 2014!

Today, we’re making a new, updated version with a little more spice, sweet carrots, extra turmeric, creamy coconut milk, and a generous sprinkle of spicy toasted panko over each steaming bowl. It’s cozy, flavorful, and so delicious.

While I was making this ramen, I kept wishing I could share a bowl with Brendan. But we’ll all be together for the holidays soon enough, and I already know I’ll be making a big pot for everyone.

Ramen is one of those dinners my whole family loves. I’m just sure to make plenty because when everyone is in town, leftovers never last long!

These are the details

Ingredients

• salted butter
• chicken thighs or breast
• shallots
• ground ginger 
• turmeric 
• carrots 
• shiitake or cremini mushrooms 
• Thai red curry paste
• green onions
• broth
• tamari or soy sauce
• coconut milk
• creamy peanut butter
• ramen noodles
• soft or hard-boiled eggs

Spicy Toasted Panko

• ghee, butter, or oil 
• Panko
• sesame seeds 
• roasted peanuts 
• nori flakes 

The Steps

Step 1: Start with the base

I love that this recipe is made entirely in one pot! Start with a large Dutch oven and add the butter, chicken, shallots, ginger, turmeric, carrots, and mushrooms.

Let everything cook together until the butter is sizzling and the vegetables begin to soften. Then stir in the Thai red curry paste and green onions.

The curry paste is key here. It adds so much flavor and just the right amount of spice. I also love using extra ginger and turmeric, especially during the colder months.

Step 2: Simmer the chicken

Pour in the broth, water, and tamari or soy sauce. Bring everything to a boil, then cover and simmer until the chicken is cooked through.

The carrots should be tender, and the chicken should shred easily.

Step 3: Make the spicy toasted panko

While the chicken cooks, prepare the topping. It’s optional, but oh my goodness, it’s SO yummy!

Toast the panko and sesame seeds in butter with a little curry paste. Once everything is golden, remove from the heat and stir in the chopped peanuts and nori flakes.

You want the mixture to be golden and crunchy. Just keep an eye on the panko because it can toast quickly!

I love making extra to sprinkle over soups and noodle bowls throughout the week.

Step 4: Make the broth creamy

Shred the chicken, then stir in the coconut milk and peanut butter.

This is what makes the broth so delicious! The coconut milk adds creaminess, while the peanut butter gives it a rich, nutty flavor. Both are so good with the spicy curry and fresh ginger.

Give everything a good stir until the peanut butter is fully incorporated into the broth.

Step 5: Add the noodles

Add the ramen noodles directly to the pot. Let them cook until tender, then give everything a good stir.

The noodles will soak up some of the broth as they cook. If your ramen looks too thick, simply add a splash of water or extra broth to thin it out.

Step 6: Serve

Ladle the noodles, shredded chicken, carrots, mushrooms, and creamy broth into bowls. Top each one with a soft-boiled egg, green onions, cilantro, and a generous sprinkle of spicy toasted panko.

And that’s it! So simple, but such a delicious, comforting bowl of ramen. Perfect for chilly fall and winter nights!

A little tip for leftovers: If you’re making this ahead or planning on leftovers, cook the noodles separately. They’ll continue soaking up broth as they sit and can become too soft.

Store the noodles and broth separately, then combine them when you’re ready to serve. Keep the spicy panko in its own container, too, so it stays nice and crunchy!