30 Minute Thai Peanut Chicken Ramen

halfbakedharvest.com

Ashleigh Syphers

4 cups low sodium chicken broth

1 can (14 ounce) coconut milk

¼ cup low sodium soy sauce

2 tablespoons fish sauce

2 tablespoons honey

⅓ cup creamy peanut butter

¼ cup Thai red curry paste

¾ pound boneless, skinless chicken breasts

8 ounces cremini mushrooms, sliced

2 red bell peppers, chopped

1 inch fresh ginger, grated

1 clove garlic, minced or grated

2 to 4 squares ramen noodles

juice of 1 lime

3 cups fresh baby spinach

⅓ cup fresh basil or cilantro, roughly chopped, plus more for serving

chopped peanuts and toasted sesame oil, for serving

Directions at halfbakedharvest.com

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