Spicy Chicken Ramen

dinner Dec 01, 2018

 

Well even though it isn’t “officially” winter here in the mid-west, it sure does feel like it! A little snow, ice, and a whole lotta cold! No worries, this spicy chicken ramen will be sure to warm you up. This has been one of our favorite recipes here at Fit Mama In 30. Full of flavor and even better the next day! We also used rotisserie chicken to speed up the process. This could even be made in an Instant Pot for less time! Recipe details below.



INGREDIENTS:

4 cups low sodium chicken broth

1 can (14 ounce) coconut milk

1/4 cup low sodium soy sauce

2 tablespoons fish sauce

2 tablespoons honey

1/3 cup creamy peanut butter

2 tablespoons red chili sauce (I used sriracha, use less if you aren’t a fan of spicy)

1/4 cup Thai red curry paste

3/4 lb rotisserie chicken 

8 ounces cremini mushrooms, sliced

2 red peppers, chopped

1 zucchini

1 inch fresh ginger, grated

1 clove garlic, minced or grated

2-4 squares ramen noodles

juice of 1 lime

3 cups fresh baby spinach

1/3 cup fresh basil or cilantro, roughly chopped.



DIRECTIONS:

1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and chili sauce. Add the chicken, cremini mushrooms, red peppers, zucchini, 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.

Bring the soup to a boil over high heat. 2. Stir in the noodles, lime juice, spinach, and cilantro. Let the noodles soften. 

3. Ladle the soup into bowls and top with peanuts,cilantro and scallions. Enjoy!






 
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