Go Back
+ servings
overhead shot of Thai peanut chicken ramen in white bowl
Print

Thai Peanut Chicken Ramen

If you're looking something healthy on a cold night, this Thai peanut chicken ramen is packed with flavor and can be made in under 30 minutes.
Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 465kcal
Author Ryan Beck

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 (14 oz can) coconut milk
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup creamy peanut butter
  • 1/4 cup Thai red curry paste
  • 2 tbsp fish sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 red bell pepper, seeds removed and chopped
  • 1 green bell pepper, seeds removed and chopped
  • 1 inch fresh ginger, grated
  • 2 garlic cloves, minced
  • 4 squares ramen noodles
  • juice of 1 lime
  • 3 cups fresh kale
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup chopped peanuts for serving

Instructions

Stove Top

  • In large dutch oven, add chicken broth, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Set over medium heat and bring to simmer. Reduce to medium-low and simmer for 15 minutes or until chicken is cooked through. Once done, shred chicken.
  • Bring soup to boil and stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.

Instant Pot

  • In Instant Pot, add chicken stock, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Cover and cook on high pressure for 10 minutes then use natural release.
  • Remove chicken and shred. Add back to Instant Pot and set to saute. Stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.

Slow Cooker

  • In slow cooker, add chicken stock, coconut milk, soy sauce, peanut butter, curry paste, fish sauce, honey, sesame oil, chicken, peppers, ginger and garlic. Cover and cook on on high for 3-4 hours or low for 6-8 hours.
  • Remove chicken and shred. Add back to slow cooker. Stir in noodles, lime juice, kale and cilantro. Let sit for 5 minutes or until noodles are soft. Serve immediately and top with peanuts.

Notes

  • Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
  • You can replace the chicken breasts with chicken thighs if you want a more intense chicken flavor.
  • If you can't find fresh ginger, replace it with 1 tsp dried ginger.
  • Store the soup and noodles separately and add the noodles just before serving the Thai peanut chicken ramen. The noodles will soak up the broth and become mushy if you let them sit in the soup.

Nutrition

Serving: 1bowl | Calories: 465kcal | Carbohydrates: 39g | Protein: 35g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 2055mg | Potassium: 698mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5950IU | Vitamin C: 185.6mg | Calcium: 280mg | Iron: 3.8mg