Name: Thai Basil Chicken Ramen Noodles in Spicy Broth
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Thai-Japanese Fusion
Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced; 8 oz ramen noodles (fresh or dried); 4 cups low-sodium chicken broth; 1 cup Thai basil leaves, loosely packed; 2 Thai chilies, finely chopped (adjust to taste); 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp fish sauce; 2 tbsp low-sodium soy sauce; 1 tbsp brown sugar; 1 tbsp vegetable oil; 1 small onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 lime, juiced (plus wedges for serving); 1/4 cup fresh cilantro, chopped; 2 green onions, sliced (for garnish)

This Thai Basil Chicken Ramen Noodles in Spicy Broth is a vibrant, flavor-packed dish combining tender chicken, aromatic Thai basil, and chewy ramen noodles in a fiery, savory broth. Perfect for a cozy dinner, it balances spicy, sweet, and umami notes for an unforgettable meal.

Why You’ll Love This Recipe

This recipe is a delightful fusion of Thai and Japanese cuisines, offering a bold, spicy broth that warms the soul. The tender chicken, infused with garlic, ginger, and Thai basil, pairs perfectly with slurp-worthy ramen noodles. It’s quick to prepare, customizable, and bursting with authentic Southeast Asian flavors. Whether you’re a spice enthusiast or craving comfort food with a twist, this dish delivers a satisfying, restaurant-quality experience at home. Plus, it’s a one-pot wonder, making cleanup a breeze!

Recipe Tips and Tricks

Control the Heat: Adjust the number of Thai chilies to suit your spice tolerance. Start with one for a mild kick.
Fresh Ingredients: Use fresh Thai basil for its unique peppery flavor; regular basil won’t replicate the authentic taste.
Noodle Texture: Cook ramen noodles al dente to prevent them from becoming mushy in the broth.
Broth Depth: Simmer the broth with a splash of fish sauce for extra umami richness.
Prep Ahead: Marinate the chicken in advance to enhance flavor and save time during cooking.
Garnish Smart: Add fresh lime juice and cilantro just before serving to brighten the dish.
Taste as You Go: Adjust soy sauce and sugar to balance the salty-sweet profile of the broth.

Yield: Serves 4

Thai Basil Chicken Ramen Noodles in Spicy Broth

Spicy Thai basil chicken ramen noodles in a savory, fiery broth, perfect for a cozy, flavorful dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

1 lb boneless, skinless chicken thighs, thinly sliced
8 oz ramen noodles (fresh or dried)
4 cups low-sodium chicken broth
1 cup Thai basil leaves, loosely packed
2 Thai chilies, finely chopped (adjust to taste)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp fish sauce
2 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tbsp vegetable oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 lime, juiced (plus wedges for serving)
1/4 cup fresh cilantro, chopped
2 green onions, sliced (for garnish)

Instructions

Prep the Ingredients: Thinly slice the chicken thighs, mince garlic and ginger, chop Thai chilies, and slice onion and bell pepper. Set aside Thai basil, cilantro, and green onions for later.
Marinate the Chicken: In a bowl, toss chicken with 1 tbsp soy sauce and 1 tsp brown sugar. Let it sit for 10 minutes to absorb flavors.
Cook the Noodles: Boil ramen noodles according to package instructions until al dente (about 3-4 minutes for fresh, 5-6 for dried). Drain and rinse under cold water to stop cooking. Set aside.
Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and Thai chilies, stirring for 1 minute until fragrant.
Cook the Chicken: Add marinated chicken to the pot. Cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through.
Add Veggies: Toss in onion and red bell pepper. Cook for 3 minutes until softened but still crisp.
Build the Broth: Pour in chicken broth, fish sauce, remaining soy sauce, and brown sugar. Stir well, bring to a simmer, and let cook for 10 minutes to meld flavors.
Incorporate Basil: Stir in Thai basil leaves and simmer for 1-2 minutes until wilted. Add lime juice for a bright finish.
Assemble the Dish: Divide cooked noodles among four bowls. Ladle hot broth and chicken mixture over the noodles.
Garnish and Serve: Top with cilantro, green onions, and a lime wedge. Serve immediately, encouraging diners to squeeze lime for extra zing!

Notes

Adjust spice levels carefully; Thai chilies are potent, so taste-test as you add them.
For best flavor, use fresh ramen noodles from an Asian market if possible.
Keep noodles separate from broth during storage to maintain texture.
Double the broth recipe for extra slurping goodness or to save for later.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 337Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 138mgSodium 1403mgCarbohydrates 18gFiber 1gSugar 6gProtein 35g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken: Boneless, skinless chicken thighs provide juicy texture, but chicken breast works for a leaner option.
Thai Basil: Essential for its distinct anise-like flavor; found in Asian markets or specialty stores.
Ramen Noodles: Opt for fresh or high-quality dried ramen for the best texture; discard flavor packets if included.
Thai Chilies: Small but fiery, these add authentic heat; substitute with serrano peppers if unavailable.
Fish Sauce: Adds umami depth; a staple in Thai cooking, available in most grocery stores.
Ginger and Garlic: Freshly minced versions enhance aroma and flavor; avoid pre-packaged for best results.
Chicken Broth: Low-sodium broth allows better control over seasoning; homemade adds extra richness.
Soy Sauce: Use low-sodium to prevent overpowering saltiness; tamari works for gluten-free diets.
Brown Sugar: Balances spice with subtle sweetness; honey or palm sugar are great alternatives.
Lime and Cilantro: Fresh garnishes that add brightness and contrast to the rich, spicy broth.

Variations and Substitutions

Protein Swap: Replace chicken with shrimp, tofu, or pork for variety. Shrimp cooks faster, while tofu absorbs flavors beautifully.
Vegetarian Option: Use vegetable broth and swap chicken for mushrooms or tempeh for a plant-based version.
Noodle Alternatives: Try rice noodles or soba for a different texture or gluten-free option.
Spice Level: Substitute Thai chilies with milder jalapeños or red pepper flakes for less heat.
Gluten-Free: Use gluten-free soy sauce or tamari and ensure noodles are gluten-free (rice noodles work well).
Veggie Boost: Add bok choy, bell peppers, or bean sprouts for extra crunch and nutrition.
Creamy Twist: Stir in coconut milk for a richer, creamier broth with a hint of sweetness.
Low-Carb Option: Swap noodles for zucchini noodles or shirataki noodles for a lighter dish.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep noodles separate from broth to prevent sogginess.
Freezer: Freeze broth and chicken (without noodles) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat broth and chicken on the stovetop over medium heat; cook fresh noodles for best texture.
Prep Ahead: Marinate chicken and chop veggies a day in advance for quicker assembly.