Description
This 30 Minute Thai Peanut Chicken Ramen is a comforting one-pot meal combining creamy, spicy Thai flavors with tender chicken, fresh vegetables, and ramen noodles. Made with healthy pantry staples like coconut milk, peanut butter, and fresh herbs, this dish is perfect for a cold night after a busy day. It offers a rich, flavorful blend of broth infused with Thai red curry paste, balanced by lime juice and topped with crunchy peanuts and toasted sesame oil for added texture and taste.
Ingredients
Broth & Sauce
- 4 cups low sodium chicken broth
- 1 can coconut milk (about 13.5 oz)
- ¼ cup low sodium soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- ⅓ cup creamy peanut butter
- ¼ cup Thai red curry paste
Protein & Vegetables
- ¾ lb boneless, skinless chicken breasts
- 8 oz cremini mushrooms, sliced
- 2 red bell peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
Noodles & Garnish
- 2-4 squares ramen noodles
- Juice of 1 lime
- 3 cups fresh baby spinach
- ⅓ cup fresh basil or cilantro, roughly chopped, plus more for serving
- Chopped peanuts, for serving
- Toasted sesame oil, for serving
Instructions
- Prepare the Broth: In the Instant Pot or a large soup pot, combine chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste. Stir until well mixed to create a flavorful base.
- Add Protein and Vegetables: Add the chicken breasts, sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic to the pot. Mix gently to combine all ingredients.
- Cook the Chicken: For Instant Pot method, cover and cook on high pressure for 10 minutes, then release steam using natural or quick release. For stovetop, bring mixture to a simmer over medium heat, then reduce to medium-low and simmer for 15 minutes or until chicken is thoroughly cooked and shreds easily.
- Shred the Chicken: Remove chicken breasts and shred them with two forks until they easily pull apart. Return shredded chicken to the pot.
- Add Noodles and Greens: Bring the soup to a boil (Instant Pot on sauté setting or stovetop on high heat). Add ramen noodles, lime juice, spinach, and chopped cilantro or basil. Let sit for 5 minutes, allowing noodles to soften and spinach to wilt.
- Serve: Ladle the ramen soup into bowls. Top each serving with chopped peanuts and a drizzle of toasted sesame oil for added crunch and aroma. Enjoy your comforting bowl of Thai Peanut Chicken Ramen!
Notes
- You can adjust the spiciness by varying the amount of Thai red curry paste used.
- Ramen noodles quantity can be adjusted based on your preferred noodle-to-broth ratio.
- Fresh herbs like cilantro or basil can be substituted or combined for different flavor notes.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, adding tofu or extra vegetables instead.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
