Thai Chicken Ramen Recipes
30 MINUTE THAI PEANUT CHICKEN RAMEN
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
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
THAI CHICKEN RAMEN
This Chicken Ramen so easy to throw and it's packed with flavor! It's a comforting Thai flavored soup that's packed with veggies, tender pieces of chicken and a creamy coconut broth. Then it's finished with peanuts and sesame seeds for a delicious crunch for contrast.
Provided by Jaclyn
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
- Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
- Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
- Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
- Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
- Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.
Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 28 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 60 mg, Sodium 1342 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
30 MINUTE THAI PEANUT CHICKEN RAMEN
Categories Chicken Watermelon Soup/Stew
Number Of Ingredients 17
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!
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Servings 4Total Time 45 minsCategory Pasta + Noodles
- Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. In a medium pot, heat the oil over medium high heat until hot. Brown the chicken, turning once, until golden, then transfer to a plate. Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add the chicken back to the pot along with any accumulated juices. Stir in the coconut milk and stock and bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Stir in the ramen and continue to boil, covered, until the chicken is cooked through, about 5 minutes more. Season with salt and pepper to taste.
- Serve the chicken with the broth and ramen, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.
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