Thai Peanut Chicken Ramen

Thai Peanut Chicken Ramen

(Creator: Half Baked Harvest)

  • 4 cups low sodium chicken broth
  • 1 can (14 ounce) 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 pound boneless, skinless chicken breasts
  • 4 oz shiitake mushrooms, sliced
  • 4 oz cremini mushrooms, sliced
  • 1 inch fresh ginger, grated 
  • 1 clove garlic, minced or grated
  • 2-4 squares Rice Ramen
  • juice of 1 lime
  • 1/3 cup cilantro, roughly chopped, plus more for serving
  • toasted sesame oil, for serving
  • red chilies, sliced for serving


  1. In the bowl of the Ninja Foodi, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, mushrooms, ginger, and garlic. Cover and cook on high pressure for 10 minutes. 
  2. Once done cooking, use the quick release and release the steam. 
  3. Set the Ninja Foodi to sauté. Remove chicken from the pot and shred it. Stir in the noodles, lime juice and cilantro. Let sit 5 minutes or until the noodles are soft.
  4. Ladle the soup into bowls and top with toasted sesame oil and red chilies.

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