makes 6 servings
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), using healthy, pantry staple, ingredients. It’s creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day.
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 (210 g-280 g) 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 the bowl of the instant 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. Cover and cook on high pressure for 10 minutes.
Once done cooking, use the natural or quick release and release the steam.
Set the Instant pot to sauté. Shred the chicken, it should fall apart. 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. Enjoy!
Store the soup and noodles separately, then add the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
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https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/