Name: Thai Peanut Chicken Ramen
Prep time: 45 min
Cook time: 25 min
Ingredients: 4 cups Chicken broth; 14 oz Coconut milk; 1/4 cup Reduced-sodium soy sauce; 2 TBSP Fish sauce; 2 TBSP Honey; 1/3 cup Creamy peanut butter; 1/4 cup Thai red curry paste; 12 oz Chicken breast boneless skinless; 4 oz Cremini mushrooms (sliced); 1 Red bell pepper (chopped); 1 inch Fresh ginger (grated); 1 clove Garlic (minced or grated); 4 oz Ramen noodles; 1 Lime (juiced); 1 cup Baby spinach; 1/3 cup Fresh cilantro (roughly chopped); 2 TBSP Peanuts (chopped for serving); 2 TBSP Sesame oil (for serving); 1 TBSP Plain Greek yogurt; 2 TBSP Buffalo wing sauce (plus more for serving); 1/2 TBSP Fresh chives (chopped); 1/2 TBSP Dried parsley; 1/2 tsp Dried dill; 1/4 tsp Onion powder; 1/4 tsp Garlic powder; Kosher salt (to taste); 1/4 cup Cheddar cheese (Shredded ); 1 TBSP Crumbled blue cheese; 2 Egg roll wrappers (Square); 1/2 cup Greek yogurt

Thai Peanut Chicken Ramen

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Prep Time: 45

Cook Time: 25

Servings:

Calories: 1766kcal

Ingredients

Thai Peanut Chicken Ramen:

4 cups Chicken broth
14 oz Coconut milk
1/4 cup Reduced-sodium soy sauce
2 TBSP Fish sauce
2 TBSP Honey
1/3 cup Creamy peanut butter
1/4 cup Thai red curry paste
12 oz Chicken breast boneless skinless
4 oz Cremini mushrooms sliced
1 Red bell pepper chopped
1 inch Fresh ginger grated
1 clove Garlic minced or grated
4 oz Ramen noodles
1 Lime juiced
1 cup Baby spinach
1/3 cup Fresh cilantro roughly chopped
2 TBSP Peanuts chopped for serving
2 TBSP Sesame oil for serving

Baked Buffalo Chicken Egg Rolls:

1 TBSP Plain Greek yogurt
2 TBSP Buffalo wing sauce plus more for serving
1/2 TBSP Fresh chives chopped
1/2 TBSP Dried parsley
1/2 tsp Dried dill
1/4 tsp Onion powder
1/4 tsp Garlic powder
Kosher salt to taste
1/4 cup Cheddar cheese Shredded
1 TBSP Crumbled blue cheese
2 Egg roll wrappers Square

Cilantro Lime Ranch:

1/2 cup Greek yogurt
2 TBSP Fresh cilantro finely chopped
1/2 TBSP Fresh chives chopped
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 Lime juiced

Coconut Water:

24 oz Coconut water cold

US Customary - Metric

Instructions

In a large pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Place the pot over medium heat and whisk the ingredients together until well combined.
Add the boneless, skinless chicken breasts, cremini mushrooms, red bell peppers, ginger, and garlic to the pot. Allow the mixture to come to a gentle simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the chicken is fully cooked and the flavors have melded together. Stir occasionally.
While the soup simmers, you can prepare the ramen separately. Cook the ramen noodles in a large pot of boiling water according to the package instructions. Drain the noodles and set them aside.
Once the chicken is cooked, remove it from the pot and shred it using two forks. The chicken should easily fall apart. (set aside 1/4 cup shredded chicken per portion for the egg rolls).
Stir in the cooked and drained ramen noodles, lime juice, spinach, and basil or cilantro into the soup. Let the soup simmer for a few more minutes to blend the flavors and wilt the spinach.
Ladle the soup into bowls and top with peanuts and toasted sesame oil.
Preheat the oven to 425°F (218°C). Lightly grease 2 baking sheets.
In a bowl, combine the shredded chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt. Stir in the cheeses.
To assemble, spoon 2 TBSP of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.
Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
Serve the ramen with the egg rolls and ranch. Enjoy with a glass of cold coconut water.

Nutrition