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homemade 30 Minute Thai Peanut Chicken Ramen. photo
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30 Minute Thai Peanut Chicken Ramen.

A quick, flavorful Thai peanut chicken ramen with coconut broth, vegetables, and tender shredded chicken.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 can (14 ounces) 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

Instructions

  • In the Instant Pot (or a large soup pot on the stove), combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste; whisk until smooth.
  • Add the chicken breasts, sliced cremini mushrooms, chopped red peppers, grated ginger, and minced garlic to the pot; secure the lid if using an Instant Pot.
  • If using an Instant Pot, cook on high pressure for 10 minutes then release the steam (natural or quick release). If using the stove, bring to a simmer, reduce heat to medium-low, and simmer about 15 minutes until the chicken is cooked through and shreds easily.
  • Set the pot to sauté (or keep the stove over medium heat). Remove the chicken and shred it with forks or tongs; return the shredded chicken to the broth.
  • Stir in the ramen noodles, lime juice, baby spinach, and chopped basil or cilantro; let sit 5 minutes or until the noodles are tender and the spinach is wilted.
  • Ladle the soup into bowls and top with chopped peanuts and a drizzle of toasted sesame oil before serving.

Equipment

  • Instant Pot or large soup pot
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Tongs or forks (for shredding chicken)
  • Ladle
  • Knife and cutting board

Notes

  • Store soup and noodles separately to prevent the noodles from getting mushy.
  • Use low-sodium broth and soy sauce to control saltiness.
  • Adjust red curry paste to taste for more or less heat.
  • Shred the chicken well so it distributes evenly in the soup.