Thai Peanut Ramen

Thai Peanut Ramen

Serves: 4-6                                                                                       

Ingredients:

o   4 cups of low salt chicken or vegetable stock

o   1 can low fat coconut milk

o   ¼ cup low salt soy sauce

o   2 tablespoons of fish sauce

o   2 tablespoons of honey

o   1/3 cup peanut butter

o   ¼ cup red curry paste

o   400g chicken breast OR 1x 450g packet firm tofu

o   230g mushrooms, sliced

o   2 red capsicums, chopped

o   1 tablespoon of minced ginger

o   1 tablespoon of minced garlic

o   2-4 squares of ramen noodles

o   1 lime, juiced

o   3 cups of baby spinach

o   1/3 cup fresh basil or coriander, finely chopped

o   Chopped peanuts and sesame oil for serving

Method:

1.   In a large pot, combine stock, coconut milk, soy sauce, fish sauce, honey, peanut butter and curry paste.

2.   Add chicken or tofu, mushrooms, capsicum, ginger and garlic and bring to a simmer on medium heat. Reduce heat to low-medium and simmer for another 15 minutes or until chicken is cooked.

3.   Once cooked, remove the chicken breasts and shred on a chopping board. Add back into the broth.

4.   Bring the soup to a boil over high heat, stir in the noodles, lime juice, spinach and basil/coriander. Turn off heat after 2 minutes and let sit for 5 mins until noodles are soft.

5.   Top with peanuts, drizzle of sesame oil and extra coriander.

TIPS/INFO:

-      Add the noodles as you consume the soup. Ramen noodles can go soft/mushy if storing leftovers.

Recipe adapted from Half Baked Harvest.