Healthy Dinner 30 Minute Thai Peanut Chicken Ramen

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.

You’ll Need:

• 4 cups low sodium chicken broth
• 1 can (14 ounce) coconut milk
• 1/4 cup low sodium soy sauce
• 3/4 pound boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, sliced
• 2 red bell peppers, chopped
• 1 inch fresh ginger, grated
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1/3 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 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.

Source: halfbakedharvest.com