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This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), using healthy, pantry staple, ingredients. It’s creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day.
It’s official, I’ve entered full on cozy food mode and don’t see myself straying from it anytime soon. Currently all I can think about is slow cooked dishes, creamy soups, pastas, bowls of chili, homemade beer bread, and fall baking. It’s possibly the best thing ever and I’m loving it!
We had a cold front move in this week. Monday was dark and stormy almost all day. Our leaves are just passing their peak color, and it’s the perfect fall weather. Soaking up this time before the snow comes and the ground is covered in white…not ready for that.
I know I’ve been saying this very often lately, but this is the best time of year. Makes me so happy!
I’m also loving the fact that I am finally starting to get a good rhythm going on in the new studio. So far this week I’ve had three solid days of work. Feels really good to be back to my normal self, cooking, photographing, writing, etc, etc. Love a good busy day that feels productive, the best!
Anyway…
Moving onto this bowl of ramen which I am so excited to share with you guys. Every fall it’s become a tradition to make a new ramen recipe. This year it’s about this creamier Thai inspired peanut chicken ramen.
This is actually a recipe that I adapted from years and years ago, and I’m loving this new fresh take. Plus this version is easier and slightly healthier too. Cool. Cool. Always love easier and healthier without having to sacrifice flavor!
Here are the details.
I wanted this recipe to be EASY enough for weeknights, but also DELICIOUS. Lately I’m loving using both my instant pot and slow cooker. It was either cook this ramen quickly, or go low and slow with it. Since nothing in this recipe really needs a long and slow cook, I went with my instant pot (which I’ve truly been using every day).
SO, add all ingredients to the instant pot, set it to cook for ten minutes, walk away, pour some wine, make a cocktail, fold laundry, scroll the Gram, do whatever it is that you do. Then come back, shred the chicken, add the ramen noodles, cook five minutes, and dinner is done.
YES. It’s that simple, and I promise, it tastes great too!
As you can guess from the recipe title, this is not your average bowl of ramen.
I used some of my favorite Thai ingredients like Thai red curry paste, coconut milk, peanut butter, mushrooms, and bell peppers, to create a ramen that’s a mix of both Asian and Thai flavors. It’s definitely very different, but don’t worry, it’s delicious.
For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they are much healthier, gluten free, and vegan. Also, I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
This ramen is perfect for any night of the week whether it’s a crisp cool night, pouring rain, or a night where you just need a healthy dinner, and you need it fast.
It’s warm, creamy, peanutty and salty. My current favorite bowl of soup to cozy up with on the couch after spending all day testing recipes, emailing, and running around like a crazy person. I love autumn, but man, it’s always crazy busy! Thankful for easy dinners like this!
Watch the How To Video:
If you make this 30 minute Thai peanut chicken ramen, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Thai Peanut Chicken Ramen
Servings: 6
Calories Per Serving: 578 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
- 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
- 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 and toasted sesame oil, for serving
Instructions
Instant Pot
- 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!
Stove Top
- 1. In a large soup 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. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.2. Once done cooking, shred the chicken.3. Bring the soup to a boil over high heat. 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!
Notes
*I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
This post was originally published on September 26, 2018
THIS
IS
THE
BEST ?
Have made it many time!!
Thank you so much! So glad to hear that! xTieghan
This is one of our favorite dinners to make when it is cold outside! We have been making it once a week lately! Thank you for a great recipe.
Thank you for trying this Kimberly! xTieghan
This was really good and customizable. I added shredded carrots and used a mixed nut butter.
Amazing! Thank you for trying this Laura! xTieghan
This is very good, but having made it in the pressure cooker the first time, I will no longer use that option. 10 minutes turns the peppers and mushrooms into complete mush, and since the soup doesn’t require a long cooking time to begin with, it just doesn’t make sense to use a pressure cooker. Next time I make it, I will cook everything but the veggies for a while to meld the flavors, and then put them in for a few minutes at the end until they are cooked to a better consistency. (Frankly, in the time it takes to get the soup to pressure and cook it, it would be done via normal stovetop, maybe even faster.) Lots of flavor in this one, though!
Hi Erica! I am sorry that happened! I hope this turns out amazing for you on the stovetop version! xTieghan
I was searching your site for a cozy recipe to cook on an icy night and found this one. Made it and wanted to let you know how much we enjoyed it. I have a blank notebook that I use to write down recipes that are truly “keepers.” My husband just emailed me from work after warming up leftovers and said, “Add this one to The Book.” Thanks again for all of your inspiring meals!
Thank you Jules! I am so glad this turned out so well for you! I hope you continue to love other recipes of mine! xTieghan
I looooove this soup! I made it for the first time last week and my husband and I were instantly hooked. So warming and flavourful, perfect for the winter. My 6 year old daughter who has a great palette but oddly has never really enjoyed soup ate it all! This week I caught a cold and I instantly craved this soup. It gave me life today to look after the kids while not feeling great! Another great recipe! Thank you
Thank you so much Katie! I am so glad you loved this recipe so much! xTieghan
Just SCARFED this down. My husband and I are obsessed! Thanks for your neverendingly wonderful recipes!
That is so amazing! Thank you so much Hayden! xTieghan
This recipe looks delicious, but my husband is allergic to coconuts. Do you have a recommendation on what to replace it with?
Hi Jessica! I would recommend using 1 1/2 cups of whole milk or heavy cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Excellent and easy recipe! Super delicious! Only changes I made was I added a large keffir leaf and a lemongrass stalk. I also used bok choy instead of spinach. And, to make the recipe keto-friendly, I used konjac noodles! This will be going into the regular recipe rotation – tastes just like the red curry soup from our local favourite Thai restaurant! 🙂
Aw that is so great! And now it can be made from home haha! Thank you Erin! xTieghan
I LOVE this recipe and so does my family so thank you! I’m wondering if you could substitute a pork loin for the chicken breasts and if so what else would I need to change in the recipe (time, broth etc.)? Thanks again!
I LOVE your bowls! Would you mind sharing where you got them? Can’t wait to try this recipe!
Hi Kristina! These bowls are a junk store purchase, so sadly I do not have a link to share. I am SO SORRY!! Wish I could help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
When do I add the noodles? Will they cook enough if I put them in right before serving?
Hi Sally, the noodles are added in step 3. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Without a doubt the best meal I’ve ever made – so yummy and filling and perfect for the wintertime
Thank you so much Halle! I am so happy to hear that! xTieghan
can this be made with just vegetables instead of chicken? Looks amazing but I don’t eat chicken!
Hi Amy! Yes, just omit the chicken and add additional vegetables. that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Love love this recipe! Made it on a cold rainy day in atlanta and even my 3.5 and 2 year old love the flavor of the soup! This will definitely be in my rotation!
Wow that is so great! Thank you so much for trying this Phoosey! Sounds amazing on a cold rainy day! xTieghan