30 Minute Thai Peanut Chicken Ramen Recipe

Introduction

This 30 Minute Thai Peanut Chicken Ramen is a comforting bowl packed with rich flavors and vibrant ingredients. It features tender chicken, creamy peanut broth, fresh vegetables, and fragrant herbs, perfect for a quick and satisfying meal.

Ingredients

• 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

1. Step 1: Combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and red curry paste in your cooking pot. Add the chicken breasts, sliced mushrooms, chopped red peppers, grated ginger, and minced garlic.
2. Step 2 (Instant Pot method): Seal the Instant Pot and cook on high pressure for 10 minutes. After cooking, release steam naturally or quickly, then set the pot to sauté. Shred the chicken until it falls apart. Stir in the ramen noodles, lime juice, spinach, and chopped herbs. Let sit for 5 minutes until noodles soften.
3. Step 2 (Stovetop method): Bring the pot to a simmer over medium heat, then reduce to medium-low and simmer for 15 minutes or until the chicken is fully cooked and easy to shred. Remove the chicken to shred, then return it to the pot. Bring the soup to a boil, then stir in noodles, lime juice, spinach, and herbs. Let sit 5 minutes until noodles are tender.
4. Step 3: Ladle the soup into bowls and garnish with chopped peanuts and a drizzle of toasted sesame oil before serving. Enjoy your flavorful Thai peanut chicken ramen!

Tips & Variations

• For extra spice, add a dash of sriracha or sliced fresh chili.
• Swap out the chicken breasts for thighs for a juicier texture.
• Use gluten-free soy sauce or tamari to make this dish gluten-free.
• Add other vegetables like snap peas or shredded carrots for more crunch.
• If you prefer a creamier broth, stir in additional peanut butter or coconut milk to taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the soup. Note that noodles may absorb liquid and soften further when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chicken instead of fresh?

Fresh chicken is best for texture and flavor, but if you have cooked chicken on hand, you can add it after the broth comes to a boil and just warm it through.

What type of ramen noodles should I use?

Use fresh or dried ramen noodles depending on availability; adjust cooking time accordingly. Instant ramen squares, without the seasoning packets, work well for this recipe.

30 Minute Thai Peanut Chicken Ramen Recipe

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★★★★★

4.9 from 126 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This 30 Minute Thai Peanut Chicken Ramen is a comforting and flavorful soup combining creamy coconut milk, peanut butter, and Thai red curry paste with tender chicken, fresh veggies, and ramen noodles. Perfect for a quick yet exotic meal, it can be made either in an Instant Pot for convenience or on the stovetop, delivering rich, aromatic broth and a satisfying blend of textures.

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Ingredients

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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

Protein and Vegetables

• 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

Other

• 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, for serving
• toasted sesame oil, for serving

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Instructions

1. Prepare the broth and chicken: In the Instant Pot bowl, combine chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste. Add the chicken breasts, sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic. Seal the lid and cook on high pressure for 10 minutes.
2. Release pressure and shred chicken: After cooking, carefully perform a natural or quick release to release the steam. Open the lid and set the Instant Pot to sauté mode. Using two forks, shred the cooked chicken breasts directly in the pot; the meat should fall apart easily.
3. Add noodles and greens: Stir in the ramen noodles, fresh lime juice, baby spinach, and chopped basil or cilantro. Let the soup sit on sauté for about 5 minutes or until the noodles soften to your liking.
4. Serve and garnish: Ladle the hot soup into bowls and top each with chopped peanuts and a drizzle of toasted sesame oil. Add extra fresh herbs if desired and enjoy your flavorful Thai peanut chicken ramen!
5. Alternative stovetop method: In a large soup pot, combine all broth ingredients, chicken, mushrooms, peppers, ginger, and garlic. Bring to a simmer over medium heat, then reduce to medium-low and cook for 15 minutes until chicken is cooked through and shreds easily. Shred the chicken in the pot. Bring soup to a boil, stir in noodles, lime juice, spinach, and herbs. Remove from heat and let noodles soften for 5 minutes before serving with garnishes as described above.

Notes

• Adjust the quantity of ramen noodles based on desired soup thickness and serving size.
• The soup can be made with either fresh basil or cilantro according to preference.
• For a spicier version, add more Thai red curry paste or a dash of chili flakes.
• Low sodium broth and soy sauce keep the sodium content more moderate.
• Use natural peanut butter for a healthier choice without added sugars or oils.
• Both Instant Pot and stovetop methods yield equally delicious results.
• Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Thai

Keywords: Thai Peanut Chicken Ramen, Thai soup, peanut butter soup, Instant Pot ramen, creamy coconut soup, quick chicken ramen