Description
This 30 Minute Thai Peanut Chicken Ramen is a vibrant, flavorful dish combining creamy coconut milk, rich peanut butter, and aromatic Thai red curry paste with tender chicken, fresh vegetables, and tender ramen noodles. Perfect for a quick and comforting meal, it can be prepared using either an Instant Pot or stovetop method, making it versatile and convenient.
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
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
- Juice of 1 lime
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
Garnishes
- Chopped peanuts
- Toasted sesame oil
Instructions
- Prepare Instant Pot Base: In the bowl of the Instant Pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste to create a flavorful base. Add in the chicken breasts, sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic. Seal the lid.
- Pressure Cook: Cook on high pressure for 10 minutes. Once cooking is complete, allow the pressure to release naturally or perform a quick release to safely open the pot.
- Shred Chicken and Add Noodles: Set the Instant Pot to sauté mode. Shred the chicken breasts directly in the pot until they easily fall apart. Then stir in the ramen noodles, lime juice, fresh baby spinach, and chopped basil or cilantro. Let the noodles soften for about 5 minutes.
- Serve: Spoon the soup into bowls and garnish each serving with chopped peanuts and a drizzle of toasted sesame oil. Serve hot and enjoy the rich, nutty flavors.
- Stovetop Alternative – Combine Ingredients: In a large soup pot over medium heat, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste. Add in the chicken breasts, cremini mushrooms, red bell peppers, ginger, and garlic.
- Simmer: Bring the soup to a gentle simmer over medium-low heat and cook for 15 minutes or until the chicken is cooked through and shreds easily.
- Shred Chicken: Remove the chicken and shred it with two forks, then return the shredded chicken to the pot.
- Cook Noodles and Finish Soup: Increase heat to high to bring the soup to a boil. Stir in the ramen noodles, lime juice, spinach, and cilantro. Let sit for 5 minutes or until noodles are tender.
- Serve: Ladle into bowls and top each serving with chopped peanuts and toasted sesame oil. Enjoy immediately.
Notes
- I recommend storing the soup and noodles separately, then adding the noodles just before serving to prevent them from soaking up all the broth and becoming mushy.
- Use low sodium broth and soy sauce to control the saltiness of the soup.
- Adjust the amount of Thai red curry paste to suit your spice preference.
- Fresh herbs like basil or cilantro add a fragrant finish; feel free to vary or increase according to taste.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 8g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
