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Thai Peanut Chicken Ramen

FROM Shaun McGrady '02/G'09, Director of Digital Strategy

Winter is coming. No really, it's actually coming, so it's soup season! This great recipe can be made in your InstantPot or similar pressure cooker. Don't have one? Not a problem as this can be made on the stovetop as well. This is really easy to make and delivers some amazing flavor.

What You'll Need:

  • 4 cups organic chicken stock
  • 1 can (14 ounce) coconut milk
  • 1/4 cup low sodium soy sauce (Trader Joe's)
  • 2 tablespoons fish sauce
  • 2 tablespoons agave syrup -or- honey
  • 1/3 cup creamy peanut butter (Teddy)
  • 1/4 cup Thai red curry paste
  • 1 pound organic boneless, skinless chicken breasts
  • 8 ounces blended mushrooms (baby bella, shiitake, and oyster) -or- crimini mushrooms
  • 1 cube (1 tsp) Trader Joe's frozen ginger -or- 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 2-4 squares Organic Millet & Brown Rice Ramen
  • juice of 1 lime
  • 2 cups fresh baby spinach, stems cut off
  • 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
  • chopped peanuts (unsalted) and toasted sesame oil (drizzled) for serving

InstantPot Steps

  1. In the bowl of the InstantPot, combine the chicken stock, coconut milk, soy sauce, fish sauce, agave, peanut butter, and curry paste. Add the chicken, mushrooms, 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!


No InstantPot? No problem!

stovetop Steps

  1. In a large soup pot, combine the chicken stock, coconut milk, soy sauce, fish sauce, agave, peanut butter, and curry paste. Add the chicken, mushrooms, 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!


Recipe adapted from: halfbakedharvest.com

About

  • Shaun McGrady '02/G'09

    Director of Digital Strategy

    Shaun serves as the Director of Digital Strategy and has been with the university since 2003. He enjoys cooking Asian, Italian, Indian, Mexican, well...he likes to cook almost anything.