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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
SO delicious!!
Thank you Heather!
Hi! If I already have shredded chicken prepped when should I add that in (I’m cooking on the stove)? How would it effect other cooking time?
Thanks!
I Would add the chicken during the last 5 minutes of cooking, add with the noodles. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this last night after drooling over the picture for a few days. I had made the Thai butternut squash dish one night last week & didn’t want to push Thai food on the hubby so soon. When he came home from work, he said, “do I smell Thai food”? He sounded a little disappointed but when he ate the soup he purred like a kitten & grabbed a second helping. He practically licked the bowl clean so I guess I can say it was a hit! People cooking with the IP should remember that heating up time can take a little longer than expected depending on the temperature of your ingredients. I do wish I had held off adding all of the noodles at the end since we have enough leftovers for another meal & my noodles have REALLY soaked up all that flavorful broth but we’ll just have to eat it with a fork in addition to a spoon. Real world problems….hahaha
I am so glad you both loved this Marcia! Thank you!
Brilliant! We loved it.Thank you.
Happy to hear that! Thank you David!
Hello, is it correct to put the raw chicken into the soup? and then take it out, shred it, and put it back into the same soup?
Hi Claudi, yes, you can put raw chicken in the soup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
YUM YUM YUM!
And super easy!
Family loved this one and even though I did on the stove top and took a bit longer
It was delicious ?
Thank you Suzi!
Easiest recipe I’ve ever made and so good! This soup is everything you could ask for on a cooler night. So much flavor in such simple ingredients. Five stars!
This was delicious and so easy! Omitted the chicken and doubled the mushrooms. Will definitely make again soon.
Thank you so much Jen!
Sooooooo delicious! And makes so much food too! 🙂
Thank you Kimberly!
I just made this soup tonight and it was amazing! My husband said it was the best dinner I have ever made (he had 3 bowls of the soup!!!) . The only con was that it took me 60 minutes from start to finish and not the 30 minutes advertised (I don’t have an instant pot and cooked it stove top). It was so good though I definitely would make again!
Thank you Melissa! I am so glad you loved this soup!
Just made on stove Thai peanut chicken ramen! I could eat every day! I adjusted slightly…my chicken was cooked and I used less. Could eliminate entirely really. One less pepper and one less ramen noodles as I like little more soup! It was perfection. Flavors rediculous? Will be making this often! Quick and easy if you have all ingredients! Thanks for all your recipes!
Thank you Jane! I am so glad you loved this recipe!
Just finished making the Thai Peanut Curry soup. Easy and delicious, but I really had to amp up the condiments to eek out a little umami (doubled the fish sauce, curry paste, soy), plus I added a bit of sriracha for a bite. And substituted tofu for the chicken. Thank you!!!
Thank you so much Karen!
Do you boil for 5 min or just bring to a boil- add the next few ingredients and then turn off boil and let sit for 5 min?
Hi Carly! Bring to a boil, add ingredients and boil 5 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this on the stovetop, delicious depth of flavor for a quick soup. However, I would decrease ramen blocks to two, the noodles absorbed all the soup base, although delish it was too thick. I roasted the mushrooms & peppers before putting them in the soup. I would double all veggies & add more garlic & ginger. I also would up the spice factor. I would also increase the amount of chicken. Topping with peanuts & cilantro added to the yummy factor! Thanks for the recipe, will make again for sure!!
Thank you Joyce! I am so glad you loved this recipe!
Delicious flavours. Agree the prep time was longer than expected. I made the stove top version and had to substitute the noodles. I think I may have put too many noodle in as the noodles absorbed quite a bit of the soup base? How many grams of noodles would you recommend?
Hi! I am sorry this took you a little longer than expected. What brand noodles are you using? It’s about 80 grams of noodles. Please let me know if you have any other questions. Glad you love this recipe. Thanks so much! xTieghan