Description
This 30 Minute Thai Peanut Chicken Ramen is a flavorful and comforting soup that combines creamy peanut butter, rich coconut milk, and fragrant Thai red curry paste with tender chicken, fresh vegetables, and ramen noodles. Made quickly in either an Instant Pot or on the stovetop, it’s an easy weeknight meal packed with bold flavors and fresh herbs, garnished with crunchy peanuts and toasted sesame oil for an authentic Thai-inspired experience.
Ingredients
Scale
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 Ingredients
- 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
Instructions
- Combine ingredients: In the Instant Pot bowl, add chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and Thai red curry paste. Add chicken breasts, sliced cremini mushrooms, chopped red bell peppers, grated ginger, and minced garlic.
- Pressure cook: Cover and set Instant Pot to high pressure for 10 minutes. After cooking, release steam naturally or quickly according to preference.
- Shred chicken and add noodles: Switch Instant Pot to sauté mode. Shred the cooked chicken inside the pot. Stir in ramen noodles, lime juice, fresh baby spinach, and chopped cilantro or basil. Allow to sit for about 5 minutes until noodles soften.
- Serve: Ladle soup into bowls and garnish with chopped peanuts and a drizzle of toasted sesame oil. Enjoy your Thai Peanut Chicken Ramen!
- Stovetop alternative – Combine ingredients: In a large soup pot, combine chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add chicken breasts, mushrooms, bell peppers, ginger, and garlic. Bring to a simmer over medium heat.
- Simmer chicken: Reduce heat to medium-low and simmer for about 15 minutes or until chicken is cooked through and easy to shred.
- Shred chicken: Remove chicken from pot, shred, then return to pot.
- Add noodles and greens: Bring soup to a boil, then stir in ramen noodles, lime juice, spinach, and cilantro or basil. Let sit 5 minutes until noodles are tender.
- Serve: Spoon soup into bowls and top with chopped peanuts and toasted sesame oil.
Notes
- You can adjust the amount of curry paste depending on your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and chicken breasts with firm tofu or extra mushrooms.
- Leftovers keep well in the refrigerator for up to 3 days; avoid over-soaking noodles if storing separately before adding.
- Use fresh herbs like cilantro or basil for authentic flavor; feel free to mix or substitute based on preference.
- Adding a squeeze of fresh lime at serving time enhances the brightness of the dish.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
