A simple and satisfying weeknight dinner full of flavor, lean protein, vegetables, and noodles.
Ingredients
- 2.5 cups no sodium chicken broth
- 14 ounce can coconut milk
- 2 tablespoons sesame paste, tahini, or nut butter of choic
- 1-2 tablespoons red curry paste, depending on spice preference
- 2 cloves garlic, peeled and smashed
- 1 inch piece of ginger, peeled and thinly sliced
- 1 large chicken breast
- 1 cup cremini mushrooms, sliced
- 2 portions ramen noodles
- 1 red pepper, sliced
- 2 large handfuls spinach
- fish sauce or salt, to taste
- lime and cilantro, to finish
Instructions
In the Instant Pot insert, add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, slice up your peppers and cook and drain your noodles and divide them between two deep bowls.
When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.Stir the peppers and spinach into the soup.
Taste the soup and adjust the seasoning with fish sauce, salt, or even more curry paste if needed, then divide evenly between the two bowls. Finish with lime and cilantro and enjoy!
Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.
Original Recipe By I am food blog