Jumat, 10 Mei 2019

Easy Thai Peanut Chicken Ramen ( Ready in 30 Minute)

This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), 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.


I used some of my favorite Thai ingredients like Thai red curry paste, coconut milk, peanut butter, mushrooms, and bell peppers, to create a ramen that’s a mix of both Asian and Thai flavors. It’s definitely very different, but don’t worry, it’s delicious.

For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they are much healthier, gluten free, and vegan. Also, 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.

This ramen is perfect for any night of the week whether it’s a crisp cool night, pouring rain, or a night where you just need a healthy dinner, and you need it fast.

It’s warm, creamy, peanutty and salty. My current favorite bowl of soup to cozy up with on the couch after spending all day testing recipes, emailing, and running around like a crazy person. I love autumn, but man, it’s always crazy busy! Thankful for easy dinners like this!

You’ll Need:

  • 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


Instructions:


INSTANT POT:

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!

STOVE TOP:

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!

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.