Peanut Chicken Ramen
June 22, 2019
Categories: Soups and Stews, No Eggs, Non-Dairy, Kosher Meat more
"I love this year round, but the slightly spicy broth is just perfect for colder months"
- Serving Size: 1 (440.2 g)
- Calories 488
- Total Fat - 28.3 g
- Saturated Fat - 16.4 g
- Cholesterol - 48.2 mg
- Sodium - 1910.6 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 5 g
- Sugars - 16.1 g
- Protein - 27.6 g
- Calcium - 80.4 mg
- Iron - 3.3 mg
- Vitamin C - 60.4 mg
- Thiamin - 0.2 mg
Step by Step Method
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
Simmer 15 minutes or until the chicken is cooked through and can be easily shredded.
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.
Ladle the soup into bowls and top with chopped peanuts and/or toasted sesame oil.
Tips & Variations
No special items needed.