Description
This flavorful 30 Minute Thai Peanut Chicken Ramen combines creamy coconut milk, rich peanut butter, and spicy Thai red curry paste to create a comforting soup packed with tender chicken, fresh vegetables, and tender ramen noodles. Perfect for an easy weeknight dinner, this dish can be made quickly using either an Instant Pot or stovetop simmering, making it versatile and convenient without compromising on taste.
Ingredients
Scale
Broth and Sauce
- 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
Main Ingredients
- 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
Noodles and Fresh Ingredients
- 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
For Serving
- Chopped peanuts
- Toasted sesame oil
Instructions
- Combine broth and seasonings: In the bowl of the Instant Pot or a large soup pot on the stove, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, creamy peanut butter, and Thai red curry paste, stirring until well blended and smooth.
- Add main ingredients: Add the boneless, skinless chicken breasts, sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic to the pot, ensuring they are evenly distributed in the broth mixture.
- Cook chicken: For Instant Pot: Seal the pressure cooker lid and set to cook on high pressure for 10 minutes. After cooking, use natural or quick pressure release to vent steam. For stovetop: Bring the soup mixture to a simmer over medium heat, then reduce heat to medium-low and simmer for 15 minutes or until chicken is cooked through and shreds easily.
- Shred chicken: Open the pot and shred the chicken breasts directly in the pot; the meat should easily fall apart. Mix thoroughly to combine the shredded chicken into the soup.
- Add noodles and fresh ingredients: Set Instant Pot to sauté mode or increase stovetop heat until soup is boiling. Stir in the ramen noodles, lime juice, fresh baby spinach, and chopped basil or cilantro. Let the noodles soak for 5 minutes or until tender.
- Serve: Ladle the Thai peanut chicken ramen into bowls, then garnish each serving with chopped peanuts and a drizzle of toasted sesame oil. Serve immediately and enjoy the rich, savory flavors.
Notes
- You can adjust the number of ramen noodles based on how hearty you want the soup; 2 squares for lighter broth, up to 4 for a more filling meal.
- Fresh herbs like basil or cilantro add vibrant flavor but can be substituted with just one depending on availability.
- If you prefer a spicier soup, add extra Thai red curry paste or a dash of chili flakes.
- Using low sodium soy sauce and chicken broth helps control the saltiness of the soup.
- This recipe is easily adaptable to be gluten free by using gluten free soy sauce and gluten free ramen noodles.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 55 mg
