This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner with little time to pull it together. All made using healthy, pantry staple ingredients. The tender noodles, juicy chicken, and colorful veggies are soaked in a rich broth that is nutty, savory, spicy, and sweet.
- 4 cups low sodium chicken broth
- 1 can (14 ounce) coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 pound boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 red bell peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 2-4 squares ramen noodles
- juice of 1 lime
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
- chopped peanuts and toasted sesame oil, for serving
- In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
- Once done cooking, shred the chicken.
- Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
- Ladle the soup into bowls and top with peanuts and toasted sesame oil.
Adapted from: Halfbakedharvest
Awesome meal for a cold fall night! It was delicious!
Thanks Gretchen. Plenty of cold ahead!
This recipe is outstanding! Makes me want to sip from the bowl to finish every last bit of the broth!
Kristy (Connecticut) 😊
Thanks Kristy!!! We love that recipe and yes to the broth!