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

Cook Time 15

Total Time 30

Servings

Calories 465kcal

In large dutch oven, add chicken broth, coconut milk, peanut butter, soy sauce, 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.

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.

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.

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 adjust the spice level by adding or reducing the Thai red curry paste. Do so in 1 tablespoon increments.

You can replace the chicken breasts with chicken thighs if you want a more intense chicken flavor.

Store the soup and noodles separately and add the noodles just before serving the Thai ramen. The noodles will soak up the broth and become mushy if you let them sit in the soup.