Thai Peanut Chicken Soup

 Recipe From: Laura

Fall time  +   me = cooking up hearty cozy soups .   This delicious Thai Peanut Chicken Soup is sure to warm your soul .  It seriously tastes  like it came from a Thai restaurant!  It does have a kick to it and would say it's 'gentle medium-spicy' but even so,  kids LUVED it!  A 10/10 star soup that I will make again & again! 

4 cups low sodium chicken broth

1  (14 oz) Thai brand coconut milk, in the can, its thicker

1/4 cup low sodium soy sauce (I use coconut aminos)

2 tablespoons liquid fish sauce

2 tablespoons honey

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

3/4 pound boneless, skinless chicken breasts

8 ounces cremini mushrooms, sliced

2 red bell peppers, chopped

1 inch fresh ginger, grated

1 clove garlic, minced or grated

2-4 squares Ramen noodles, cook separate *see notes*

juice of 1 lime

3 cups fresh baby spinach

1/3 cup fresh basil and/or cilantro, roughly chopped, plus more for garnish

avocado and lime for garnish

chopped peanuts and toasted sesame oil                                                                                  

 

Instant Pot

1. In the bowl of the instant 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. Cover and cook on high pressure for 10 minutes. 

2. Once done cooking, use the natural or quick release and release the steam.   3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.  4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy! 

 

Stove Top  

1. 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, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.   2. Once done cooking, shred the chicken.   3. Bring the soup to a boil over high heat. Stir in the lime juice, spinach, and basil and/or cilantro. In seperate bowl, cook ramen noodles for a couple min. or til done. Set aside.  4. Ladle the soup into bowls and top with peanuts and toasted sesame oil if desired.  Serve noodles on the side then add to soup when ready to eat.  Enjoy!

*Healthier Ramen Noodles are found at Boise Co-op.  There are several different brands. We tried...  Lotus Brand- Organic Millet and Brown Rice Ramen noodles. Also.... Koyo brand- Buckwheat Shoyu.  We liked both of them but our fav was the Koyo brand. They resembled more of what regular Ramen noodles taste like.

 

*If you let the noodles sit in the soup, they will soak up all the broth & become very mushy.