Autumn Thai Peanut Chicken Ramen

Looking for a warm and tasty meal on a chilly fall day? Here it is! This pot of ramen will soothe and satisfy the tastebuds while keeping you warm. Packed with healthy ingredients, you can't go wrong with this one!


  • 4 cups Chicken Broth, low sodium

  • 1 can (14 ounce) Coconut Milk

  • 1/4 cup Coconut Aminos

  • 2 tbsp Fish Sauce

  • 2 tbsp Honey

  • 1/3 cup Peanut Butter, creamy

  • 1/4 cup Thai Red Curry Paste

  • 3/4 lb Chicken Breasts, boneless, skinless 

  • 8 oz Cremini Mushrooms, sliced

  • 2 Red Peppers, chopped

  • 1 inch Ginger, grated

  • 1 Garlic clove, minced

  • 2-4 squares Ramen Noodles

  • juice of 1 lime

  • 3 cups Spinach

  • 1/3 cup Fresh Basil, roughly chopped

  • chopped Peanuts and toasted Sesame Oil, for serving


  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.
  1. Once done cooking, shred the chicken.
  1. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  1. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!