RECIPE

30 Minute Thai Peanut Chicken Ramen

Main

Thai-inspired chicken ramen made with chicken broth, coconut milk, peanut butter, red curry paste, soy sauce, and fish sauce. It includes chicken, mushrooms, bell peppers, ginger, garlic, spinach, lime, and fresh herbs, with chopped peanuts and toasted sesame oil for serving.

Recipe credit: Tieghan Gerard — Half Baked Harvest
Original recipe source

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TOTAL TIME30 min

♨SERVES

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DIFFICULTY—

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

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

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GASTRO MATES · NUTRITION SCIENCE

Know what's in it.

Calculate estimated nutrition from the recipe's original ingredients. Results are not generated automatically when you open the page.

MATES NOTE

Imported ingredient quantities and cooking instructions are preserved from the source; verify timings, allergens and any edits against the original recipe.

METHOD

STEP BY STEP

Instant Pot

1. 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.2. Once done cooking, use the natural or quick release and release the steam. 3. 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. 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Stove Top

1. 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.2. Once done cooking, shred the chicken.3. 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.4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

EQUIPMENT

KEEP IT SIMPLE

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SWAPS & ADAPTATIONS

MAKE IT YOURS

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Try turkey, mushrooms or a firm plant-based alternative.

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Use a lighter cooking cream or an unsweetened dairy-free alternative.

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Olive oil works when you want to lighten things up.

PAIRINGS

FOOD & DRINK

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CRISP DRY WHITE WINE

Fresh acidity helps cut through rich, creamy or cheesy flavours.

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SPARKLING LEMON WATER

Bright, cold and sharp enough to freshen up a rich plate.

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SIMPLE GREEN SALAD

Fresh leaves and a sharp dressing keep the meal balanced.

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