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This delicious, Thai-Inspired Peanut Chicken Ramen is quick and super easy for those days when you want something fast, but nutritious for the whole family. Filled with vegetables, protein and a touch of spice, this recipe is perfect for those cold days when you need something warm and comforting.
I call this recipe “Thai-inspired” because many of the ingredients used are those most found in Thai dishes. The umami flavours of the soy and fish sauce give this dish an authentic Asian flavour, while the aromatics of the garlic and ginger provide the recipe with the perfect zing to round out the overall flavour of the dish. And of course, the two main ingredients that make this delicious ramen what it is is the coconut milk and Thai curry paste, both popular ingredients in Thai cuisine.
I’ve yet to find authentic peanut ramen or doubt the actual dish exists in Thailand, but what I do know about Thai cooking is that peanuts and ramen (or other noodle variety) are often paired together in many dishes. You might be shocked to see that peanut butter is added to this broth base, but trust me, this is what gives this dish its unique flavour.
Unlike many other soups, this Thai-Inspired Peanut Chicken Ramen doesn’t take a lot of time for these flavours to come together. After I’ve added the last of the ingredients to the pot, I keep it on a low simmer for 20-25 minutes to really unify all of the flavours. Then voila! What seems like a really complex ramen is actually finished in no time.
After I’ve served the soup in serving bowls, I like to top each bowl with a drizzle of sesame oil, chopped peanuts and a sprinkle of chopped cilantro. That’s it. You’ve got yourself a quick meal in close to 30 minutes that is filling, nutritious and so delicious they’ll ask for it again and again.
Thai-Inspired Peanut Chicken Ramen
- 2 900ml chicken stock boxes
- 1 can coconut milk
- 1/2 cup soy sauce
- 3 tbsp fish sauce
- 3 tbsp honey
- 1/2 cup peanut butter
- 1/4 cup Thai red curry paste
- 4-5 boneless, skinless chicken thighs or 2 breasts
- 8 oz shiitake mushrooms, sliced
- 1-2 red bell peppers
- 3 garlic cloves,minced
- 2 inch ginger, minced or grated
- juice of 1 lime
- 4 cups baby spinach
- 1/3 cup cilantro, rough chopped
- chopped peanuts and toasted sesame oil, for serving
- In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, shiitake 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 20-25 minutes or until the chicken is cooked through and shreds easily.
- While soup is simmering, prepare noodles according to package instruction. Then run noodles under cold water to stop the cooking process. Noodles will re-heat once covered in broth.
- Once chicken is cooked, remove and shred the chicken, then return back into the pot.
- Continue simmering soup. Stir in lime juice, spinach, and cilantro. Let sit 5 minutes.
- Add 1 cup cooked noodldes to bowls and ladle the soup on top, then top with peanuts, a drizzle of toasted sesame oil and more chopped cilantro. If you want a bit of a spicy kick, add a few dallops of sirracha. Enjoy!
- This soup makes for great leftovers. I usually store the stock separately from the noodles as the noodles can get soggy when stored together. Heat up the stock separately and add on top of the cooked noodles.
- Fresh noodles are best for this soup and give the recipe a more authentic flavour.
- This recipe can be made vegan by replacing chicken with tofu and fish sauce with soy sauce or tamari.