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Lisa Blair: "Amazing flavours and very simple to make" Read More
18Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups low sodium chicken broth
- 14 oz. coconut milk
- 1/4 cup low sodium soy sauce
- 2 Tbsp. fish sauce
- 2 Tbsp. honey
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 lb. boneless, skinless chicken breasts
- 8 oz. cremini mushrooms (sliced)
- 2 red peppers (chopped)
- 1 inch fresh ginger (grated)
- 1 clove garlic (minced or grated)
- 1 lime
- 4 squares ramen noodles
- 3 cups baby spinach (fresh)
- 1/3 cup fresh basil (or cilantro, roughly chopped, plus more for serving)
- chopped peanuts
- toasted sesame oil
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Reviews(12)
Kevin Johnson 3 years ago
Weird blend of various foods. As a ramen maker myself, I was curious about this recipe and was disappointed when I saw that the recipe did not even call for you to cook the noodles separately, as is done in all ramen recipes. The beauty of ramen is its simplicity and this peanut butter mush is anything but.
Renée Nantais 3 years ago
Super easy to follow recipe. Came together quickly. Very flavourful broth for such a quickly made soup.
Can easily sub vegetables for what you have on hand. This time I added carrot and broccoli.
Du 3 years ago
Great flavour and easy to make. We replaced the chicken for firm tofu (cubed) bwcause that's what we had on hand. If you're going to simmer in a pot where steam stays in, you might want to leave uncovered for the second half to reduce the soup down more for a thicker, even more flavourful soup. There's 2 of us, so we froze the rest to save for later (or just eat them back to back!
Heather 3 years ago
This is the fastest, easiest soup I’ve ever made. I’ve made it five times now and every time it comes together in 45 minutes. It’s very easy to adjust the spice level and flavors to suit your taste and it’s hard to mess up. My whole family loves it and leftovers are so good the next day. My new favorite quick dinner!