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    30 Minute Thai Peanut Chicken Ramen

    Asian
    Noodles
    ​

    6 servings

    μερίδες

    15 minutes

    χρόνος ενεργούς προετοιμασίας

    30 minutes

    συνολικός χρόνος
    Ξεκινήστε το Μαγείρεμα

    Υλικά

    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

    Οδηγίες

    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!

    Διατροφή

    Μέγεθος Μερίδας

    -

    Θερμίδες

    578 kcal

    Συνολικά Λιπαρά

    -

    Κορεσμένα Λιπαρά

    -

    Ακόρεστα Λιπαρά

    -

    Τρανς Λιπαρά

    -

    Χοληστερόλη

    -

    Νάτριο

    -

    Συνολικοί Υδατάνθρακες

    -

    Διαιτητικές Ίνες

    -

    Συνολικά Σάκχαρα

    -

    Πρωτεΐνη

    -

    6 servings

    μερίδες

    15 minutes

    χρόνος ενεργούς προετοιμασίας

    30 minutes

    συνολικός χρόνος
    Ξεκινήστε το Μαγείρεμα

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    Υλικά

    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

    Οδηγίες

    1

    Instant Pot

    2

    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!

    3

    Stove Top

    4

    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!