Soups & ChilisMain MealsOne Pot Recipes04.29.2026

Thai Curry Rotisserie Chicken Ramen Soup

Name: Thai Curry Rotisserie Chicken Ramen Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 tsp avocado oil; 1 sweet onion, medium, diced; 1/2 tsp kosher salt, plus more to taste; 3-4 tbsp Thai red curry paste, to taste; 1/3 cup powdered peanut butter, 48g; 1 can light coconut milk; 3 cup chicken bone broth; 260 g fresh egg-white noodles, or 2 packs ramen; 300 g cooked rotisserie chicken, shredded; 1 tbsp fish sauce; 1 lime, juiced; Green onions and sweet corn, for topping

Prep Time: 10 min

Total Time: 30 min

Serves 4

A cozy, slurpable bowl of Thai red curry broth loaded with shredded rotisserie chicken, ramen noodles, and a creamy peanut-coconut finish.

Ingredients

½ tsp avocado oil

1 sweet onion (medium, diced)

½ tsp kosher salt (plus more to taste)

3-4 tbsp Thai red curry paste (to taste)

⅓ cup powdered peanut butter (48g)

1 can light coconut milk

3 cup chicken bone broth

260 g fresh egg-white noodles (or 2 packs ramen)

300 g cooked rotisserie chicken (shredded)

1 tbsp fish sauce

1 lime (juiced)

Green onions and sweet corn (for topping)

Instructions

Heat oil in a large pot over medium heat. Add onion and salt and cook 3-5 minutes until softened.

Stir in curry paste and cook 30-60 seconds until fragrant.

Whisk in powdered peanut butter, coconut milk, and bone broth until smooth. Bring to a gentle simmer.

Add noodles and cook according to package directions until just tender.

Stir in chicken and cook 2-3 minutes until heated through.

Remove from heat and season with fish sauce, lime juice, and additional salt as needed.

Serve hot and finish with green onion and any toppings you like.

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