Top of page

Thai Peanut Chicken Ramen Soup

< Retour

Thai Peanut Chicken Ramen Soup

with coconut milk and red curry broth

Informations supplémentaires
35 min. | 684 kcal | easy | Spicy | Printable version
1. Setup Cut the pepper into sticks. Cut the lime into wedges. Separate the mint and the cilantro leaves from the stems.
2. Make the broth In a pot, combine the coconut milk, the bouillon cube, the curry paste, the peanut butter, 3 2P | 5 3P cups of water and 1 tbsp of sugar. Bring to a boil and add the chicken and the peppers. Lower the heat, cover and simmer for 15-20 minutes.
3. Remove the chicken Remove the chicken breasts from the broth and shred them using two forks.
4. Add the noodles In the same pot as the broth, add the noodles and cook for 4-5 minutes. At the end of cooking, add the shredded chicken and the lime juice, to taste. You can also cook the noodles separately in a pot of boiling water, for a thinner soup.
5. Plate your dish Serve the chicken ramen soup. Garnish with the mint and cilantro leaves. Bon appétit!
2unitChicken Breast
1unitPepper(s)
200mlCoconut Milk
1unitChicken Broth Cube(s)
1unitPeanut Butter
1unitLime
0.5unitFresh Mint and Cilantro
195gRamen Noodles
15mlRed Curry Paste
What you need Pot, bowl.
684 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 59g
20%
fat 31g
48%
cholesterol 154mg
51%
fiber 4g
16%
protein 44g
saturated 20g
100%
sodium 1173mg
49%
sugar 5g
trans 0g