https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/

Ingredients (makes 4 servings)

4 cups chicken broth

1 can (14 oz) coconut milk

1/4 cup soy sauce

2 tbsp fish sauce

2 tbsp honey

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

2 large boneless, skinless chicken breasts (16 oz)

8 ounces cremini mushrooms, sliced

2 red bell peppers, chopped

1 inch fresh ginger, grated

1 clove garlic, minced or grated

4 squares ramen noodles

juice of 1 lime

3 cups fresh baby spinach

1/3 cup cilantro

chopped peanuts for serving

Directions

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. Once done cooking, shred the chicken. 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. Ladle the soup into bowls and top with peanuts.

*Store leftover soup and noodles separately. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.  

**Can also be made in a crock pot or instant pot, just add the noodles, lime juice, spinach, and cilantro 5 minutes before serving