30 MINUTE THAI PEANUT CHICKEN RAMEN

30 minute thai peanut chicken ramen image

Number Of Ingredients 17

4 cups low sodium chicken broth
1 can coconut milk14 ounce
1/4 cup low sodium soy sauce
2 tablespoon fish sauce
2 tablespoon honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
8 ounce cremini mushrooms, sliced
2 splash red bell peppers, chopped
1 wedges fresh ginger, grated
1 clove garlic, minced or grated
2-4 sheets ramen noodles
1 Juice of Lime
3 cup fresh baby spinach
1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
1 chopped peanuts and toasted sesame oil, for serving

Steps:

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!

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