From the table
Crispy Thai Peanut Chicken Ramen
Shared by Maitreyi Warhadpande
For the couple
This is a super quick 1 pot recipe! Especially if you have an insta pot😊
Why it's special
One of my attendings made this for me after I completed a hard month in the NICU
Ingredients
1 pound boneless skinless chicken thighs or breasts, sliced
2 tablespoons flour or cornstarch
3 tablespoons salted butter
4 cloves garlic, chopped
1 tablespoon sesame seeds
4 cups chicken bone broth
1 can (14 ounce) coconut milk
1/4 cup tamari or soy sauce
2 tablespoons fish sauce (or additional tamari)
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
2 cups chopped kale
1 bell pepper, chopped
1 tablespoon fresh grated ginger
3 squares ramen noodles
1/3 cup fresh basil or cilantro
Steps
1. In a soup pot, toss the chicken with the flour. Add 2 tablespoons butter and set the pot over medium heat. Cook until crispy, about 5 minutes.
2. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, the garlic, and sesame seeds. Cook another minute, then remove the chicken from the pot.
3. To the same pot, add the broth, coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, bell pepper, kale, and ginger. Set over medium heat and bring to a simmer.
4. Reduce the heat to medium-low and simmer for 5 minutes, or until the kale is tender.
5. Bring the soup to a boil over high heat. Stir in the ramen noodles and basil/cilantro. Let sit for 5 minutes, or until the noodles are soft.
6. Ladle the soup into bowls and top with the crispy chicken and extra cilantro/basil.