Description
A rich, creamy Thai-inspired ramen soup with tender chicken, mushrooms, coconut milk, and peanut butter.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons all-purpose flour or cornstarch
- 3 tablespoons butter, divided
- 4 garlic cloves, finely chopped
- 1 tablespoon sesame seeds
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1/4 cup soy sauce or tamari, divided
- 2 tablespoons fish sauce or additional soy sauce
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 1 tablespoon freshly grated ginger
- 1 bell pepper, chopped
- 2 cups chopped kale
- 3 squares ramen noodles, seasoning packets discarded
- 1/3 cup chopped fresh basil or cilantro
Instructions
- Toss chicken with flour until coated.
- Brown chicken in butter until lightly golden.
- Add garlic, soy sauce, and sesame seeds; cook briefly and remove chicken.
- Sauté mushrooms until softened.
- Add broth, coconut milk, sauces, peanut butter, curry paste, ginger, vegetables, and kale; simmer.
- Add noodles and herbs, cover, and let soften.
- Serve hot with chicken on top.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg