Description
This 30 Minute Thai Peanut Chicken Ramen is a flavorful, creamy soup made with tender chicken, rich coconut milk, savory peanut butter, and vibrant Thai curry paste. Versatile for Instant Pot or stovetop cooking, it is loaded with nutritious vegetables and herbs, offering a comforting and aromatic bowl of ramen perfect for a quick, hearty dinner.
Ingredients
Scale
Soup Base
- 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
- 2-4 squares ramen noodles
Finishing Touches
- juice of 1 lime
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
- chopped peanuts for serving
- toasted sesame oil for serving
Instructions
- Combine Ingredients in Instant Pot: In the bowl of the Instant Pot, mix the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste. Add the chicken breasts, sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic.
- Pressure Cook: Close the Instant Pot lid and cook on high pressure for 10 minutes. Once done, release the steam using either natural or quick release method.
- Shred Chicken and Add Noodles: Set the Instant Pot to sauté mode. Shred the cooked chicken inside the pot until it easily falls apart. Stir in the ramen noodles, lime juice, fresh baby spinach, and chopped basil or cilantro. Let the mixture sit for 5 minutes until the noodles soften.
- Serve: Ladle the soup into bowls. Garnish with chopped peanuts, additional fresh herbs, and a drizzle of toasted sesame oil. Serve hot and enjoy!
- Alternative Stovetop Method: In a large soup pot, combine all soup base ingredients and fresh vegetables with chicken breasts. Bring to a simmer over medium heat, then reduce to medium-low and cook for 15 minutes until chicken is cooked through.
- Finish Stovetop Cooking: Remove and shred the chicken. Bring the soup to a boil over high heat, add ramen noodles, lime juice, spinach, and herbs, and let sit for 5 minutes until noodles are tender.
- Serve: Serve as described above with garnishes of peanuts and toasted sesame oil.
Notes
- Store the soup and noodles separately if making in advance. Adding noodles just before serving prevents them from becoming mushy by soaking up too much broth.
- Adjust the amount of ramen noodles to your preference, 2-4 squares depending on desired noodle-to-broth ratio.
- Use low sodium broth and soy sauce to control salt content.
- Fresh herbs like basil or cilantro can be substituted or combined based on availability and flavor preference.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
