Thai Chicken Ramen

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This ramen. WOW. As fall swings in with an occasional cool breeze I start dreaming of warm cozy meals. One of my favorites is ramen. Specifically, Spicy Miso from Goro on 16th street in OKC. I might need to play around with subbing the chicken in this recipe for meatballs and adding some corn and bamboo shoots, but today I went right along with Half Baked Harvests Thai Chicken Ramen. Her pictures are much prettier than mine but I am working on it ;) She calls this recipe “30 Minute Thai Peanut Chicken Ramen” and when she says 30 minutes she means it. It took me almost 30 minutes exactly and I had the help of crying babies, needy dogs and while trying to also get pictures for this post. I bet you can throw it together in 15-20 without a problem.

Another awesome thing about this recipe is while the ingredient list is semi long all you have to do is grab those items and throw them in your instapot . If you don’t have an instapot you need one! It is the perfect “welcome fall” gift to yourself. I went back and forth on this kitchen item for a long time and now that I have one we use it ALL the time. It’s similar to a crock pot but instead of setting your meal and returning to it 6 hours later you can make frozen chicken in less than 20 minutes.. amazing. You can also choose to leave it on the warm setting for several hours and it can act like a slow cooker. It is a wonderful addition to my kitchen. Back to the recipe. The broth in this ramen is thick, creamy and so filling. My husband is an avid hunter and uses most parts of the animal he brings home. We have jars on jars of homemade venison, hog and chicken broth in our pantry, which made this broth especially good.

Thai Chicken Ramen

4 cups low sodium broth of your choice (chicken recommended)

1 can (14 oz) coconut milk, canned

1/4 cup low sodium soy sauce

2 Tablespoons fish sauce

2 Tablespoons honey

1/3 cup peanut butter, creamy

1/4 cup thai red curry paste

3/4 lb boneless, skinless chicken breast

8 ounces cremini mushrooms, sliced

2 red peppers, chopped

1 inch fresh ginger, grated

2 cloves garlic, minced

4 squares ramen noodles

Juice of 1 lime

3 cups baby spinach or kale

1/3 cup fresh cilantro or basil

roasted pepitas for garnishing

For me it is easiest to read through and gather the ingredients from the recipe that I will be using all at once. It's less back and forth to the fridge and pantry. So clear off a spot on your kitchen counter top and get to gathering! Pour the broth, coconut milk, soy sauce, fish sauce, honey, peanut butter and red curry paste into the instapot. Next, throw in your raw chicken into the pot. I used frozen breast tenders and add a few minutes to the cook time. Now for the mushrooms, peppers, ginger and garlic. Place the lid on and set to high pressure manual for 13 minutes if your chicken is frozen and 10 minutes if thawed.

Once this step is done you can do a quick release to release the steam and pressure. Remove chicken. Let sit for 5 minutes cool and then shred it. Throw chicken back in. Add in noodles, lime juice and kale or spinach. These noodles are gluten free and delicious. I love noodles and there are so many different kinds to choose from. These have the perfect texture and hold up well in this ramen. I purchased mine from Sprouts. Set to sauté and allow this to cook until noodles are done which should be 5-7 minutes. Toss some in a bowl, garnish and dig in! See! So easy!


Stovetop Instructions.

Can you do this on the stove top? Of course! Do the same in a large soup pot and bring the ingredients to a simmer and let sit for 15 minutes or until chicken has cooked through.

Once this step is done remove chicken. Let sit for 5 minutes cool and then shred it. Throw it back in. Add noodles, spinach or kale and lime juice. Continue to simmer for 5-7 or until noodles are done.

Toss some in a bowl, garnish and enjoy!