30 Minute Thai Peanut Chicken Ramen Recipes

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30 MINUTE THAI PEANUT CHICKEN RAMEN



30 Minute Thai Peanut Chicken Ramen image

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!

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 17

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

Steps:

  • 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!
  • 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!

Nutrition Facts : Calories 243 kcal, ServingSize 1 serving

30 MINUTE THAI PEANUT CHICKEN RAMEN



30 minute thai peanut chicken ramen image

Categories     Chicken     Watermelon     Soup/Stew

Number Of Ingredients 17

4 cups low sodium chicken broth
1 can coconut milk14 ounce
1/4 cup low sodium soy sauce
2 tablespoon fish sauce
2 tablespoon honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
8 ounce cremini mushrooms, sliced
2 splash red bell peppers, chopped
1 wedges fresh ginger, grated
1 clove garlic, minced or grated
2-4 sheets ramen noodles
1 Juice of Lime
3 cup fresh baby spinach
1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
1 chopped peanuts and toasted sesame oil, for serving

Steps:

  • 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!

RAMEN THAI PEANUT CHICKEN/30 MINUTE RECIPE



Ramen Thai Peanut Chicken/30 Minute Recipe image

Provided by Pollin

Number Of Ingredients 14

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

Steps:

  • 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! RECIPE NOTES *I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.

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