Thai Coconut Chicken Ramen With Peanut Butter 🍜
Cheats ramen – quick, tasty, big on flavour healthy ramen within 30 minutes. I loved the spicy, creamy, peanutty and slightly salty flavours going on in this bowl. Another meal under 5️⃣0️⃣0️⃣ calories!
INGREDIENTS – Enough for 2 servings
2 cups low sodium chicken broth
1 can coconut milk
1/4 cup low sodium soy sauce
1 tablespoons fish sauce
1 tablespoons honey
2 spoons creamy peanut butter
3 spoons cup Thai red curry paste
3/4 pound boneless, skinless chicken breasts
1 cup mushrooms, sliced
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2 squares ramen noodles
juice of 1 lime
3 cups fresh kale
1/3 cup fresh basil or coriander
Sprinkle sesame seeds
2 6 minute boiled eggs
⭐Day before Prep⭐
Boil eggs for 6 minutes and run under cold water straight away, peel and then leave in soak over night. Dark soy sauce, red chilli, Mirin, garlic! Cover the eggs. Leave in fridge overnight!
👩🍳In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, 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.
👩🍳Once done cooking, shred the chicken. Pop back into the ramen.
👩🍳Bring the ramen to a boil over high heat. Stir in the noodles, lime juice, kale, and coriander. Let sit 5 minutes.
👩🍳Ladle the ramen into bowls and top with toasted sesame seeds Enjoy!