cozy thai red curry ramen.

I haven’t shared a recipe on here before… but this was too freaking delicious to not share!

Oh my goodness, you guys. When I made this, Michael and I were looking forward to dinner every single night we had this.

A warm, cozy bowl of rich red curry broth with fresh noodles and roasted peanuts??! Sign. Me. Up. Michael hates mushrooms, but any time I can sneak them into a meal without him really noticing is a win for me!

Ever since we built this little food photography studio in our home, it’s been so much fun shooting what I’m making!

I am pretty sure the biggest way I show my love is by cooking and feeding others. I’m not sure why, but I feel so much happiness from sharing any sweet treats or meals that I make. And I don’t think I ever stop thinking about what to cook next and who I’m going to share my leftovers with.

Cheers to always eating good with even better company surrounding you. ❤️

Anyway, here’s this yummy recipe!

The Ingredients 

  • 4 cups low sodium chicken broth
  • 1-2 cans coconut milk (helps cut the spice)
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp honey
  • 1/3 cup JIF creamy peanut butter
  • 1/4 cup Mae Ploy red curry paste
  • 2 boneless, skinless chicken breasts
  • shiitake mushrooms, sliced
  • 2 red bell peppers, sliced
  • 1 inch fresh ginger, minced
  • 3 cloves garlic, minced
  • fresh yakisoba noodles (we get them locally) 
  • 1 lime, juiced
  • 3 handfuls baby spinach
  • 1/3 cup basil, roughly chopped
  • some cilantro and chopped roasted peanuts, for serving

The Steps

  1. Mix chicken broth, coconut milk, soy sauce, fish sauce, honey, pb, and curry paste in the instant pot bowl.
  2. Add chicken, shiitakes, red bell peppers, ginger, and garlic to the curry mixture.
  3. Cook in Instant Pot for 10 minutes on high pressure. Natural release.
  4. Shred chicken. Stir in noodles, lime, spinach, & basil.
  5. Ladel all the deliciousness into bowls.
  6. Top with peanuts and cilantro and enjoyyyy!

Inspired by HBH. If you have leftovers, separate the noodles and the soup so the noods don’t get mushy.


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