Description
This 30 Minute Thai Peanut Chicken Ramen is a creamy, spicy, and satisfying one-pot meal featuring tender chicken, fresh vegetables, and savory peanut-infused broth. Combining low sodium chicken broth, coconut milk, and Thai red curry paste, this dish delivers authentic Thai flavors with the comfort of ramen noodles, perfect for a cozy dinner after a busy day.
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
Protein and Vegetables
- 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
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
Noodles and Garnishes
- 2-4 squares ramen noodles
- Juice of 1 lime
- Chopped peanuts, for serving
- Toasted sesame oil, for serving
Instructions
- Prepare the broth: In a large pot over medium heat, combine the chicken broth, coconut milk, low sodium soy sauce, fish sauce, honey, creamy peanut butter, and Thai red curry paste. Whisk together until the peanut butter and curry paste are fully incorporated into the broth.
- Cook the chicken: Add the boneless, skinless chicken breasts to the pot. Simmer the mixture, partially covered, for about 10 minutes or until the chicken is cooked through.
- Add vegetables and aromatics: Stir in the sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic. Continue to cook for an additional 5 minutes, allowing the vegetables to soften and flavors to meld.
- Shred chicken and add noodles: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot. Add the ramen noodles and cook according to package instructions (typically 2-3 minutes) until tender.
- Finish with greens and herbs: Stir in fresh baby spinach and chopped basil or cilantro, allowing the spinach to wilt slightly.
- Season and serve: Squeeze the juice of one lime into the soup. Ladle the ramen into bowls, and garnish with additional fresh herbs, chopped peanuts, and a drizzle of toasted sesame oil for extra flavor and texture.
Notes
- All made in one pot, 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.
- Adjust the amount of ramen noodles to your preference for thickness.
- Use fresh herbs like basil or cilantro to enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 578 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 65 mg
