Thai Chicken Ramen Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

• 4 cups homemade chicken stock

• 1 can coconut milk

• 1/4 cup low sodium soy sauce

• 2 tablespoons fish sauce

• 2 tablespoons sambal oelek

• 2 tablespoons honey

• 1/3 cup creamy peanut butter ( find fresh at whole foods)

• 1/4 cup red thai curry paste

• 1 lbs boneless, skinless chicken breasts

• 8 ounces cremini mushrooms, sliced or 2 tablespoons dried mushroom powder

• 2 red bell peppers, sliced

• 1 tablespoon freshly grated ginger

• 1 teaspoon garlic minced

• 2 rounds/bunches of ramen noodles

• Juice of 1 lime

• 3 cups fresh baby spinach

• Fresh basil and cilantro, roughly chopped, plus more for serving

• Peanuts 

• 2 tablespoons sesame oil

• Red chili pepper 

• 2 green onions, chopped

Instructions:

1. In the bowl of the instant pot, add the chicken stock, coconut milk, sambal oelek, fish sauce, soy sauce, peanut butter and honey.

2. Slice the chicken breasts thickly and add in along with the red bell peppers and mushrooms. Set the instant pot to custom cook for 15 minutes.

3. Shred the chicken. Stir in the ramen noodles and let sit for approximately 3 minutes.

4. Add spinach and the green onions and let sit for another 2 to 3 minutes until the noodles are soft.

5. In a small pan, heat sesame oil and add a little garlic until fragrant. Now add chili pepper and some peanuts. Pour onto the soup.

6. Squeeze the lime juice on top. Ladle the soup into bowls and Serve hot !