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This 30 Minute Thai Peanut Chicken Ramen is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), using healthy, pantry staple, ingredients. It’s creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day.

overhead photo of 30 Minute Thai Peanut Chicken Ramen with hands on soup bowl

It’s official, I’ve entered full on cozy food mode and don’t see myself straying from it anytime soon. Currently all I can think about is slow cooked dishes, creamy soups, pastas, bowls of chili, homemade beer bread, and fall baking. It’s possibly the best thing ever and I’m loving it!

We had a cold front move in this week. Monday was dark and stormy almost all day. Our leaves are just passing their peak color, and it’s the perfect fall weather. Soaking up this time before the snow comes and the ground is covered in white…not ready for that.

I know I’ve been saying this very often lately, but this is the best time of year. Makes me so happy!

20 Minute Thai Peanut Chicken Ramen in instant pot bowl

I’m also loving the fact that I am finally starting to get a good rhythm going on in the new studio. So far this week I’ve had three solid days of work. Feels really good to be back to my normal self, cooking, photographing, writing, etc, etc. Love a good busy day that feels productive, the best!

Anyway…

Moving onto this bowl of ramen which I am so excited to share with you guys. Every fall it’s become a tradition to make a new ramen recipe. This year it’s about this creamier Thai inspired peanut chicken ramen.

This is actually a recipe that I adapted from years and years ago, and I’m loving this new fresh take. Plus this version is easier and slightly healthier too. Cool. Cool. Always love easier and healthier without having to sacrifice flavor!

overhead photo of 30 Minute Thai Peanut Chicken Ramen

Here are the details.

I wanted this recipe to be EASY enough for weeknights, but also DELICIOUS. Lately I’m loving using both my instant pot and slow cooker. It was either cook this ramen quickly, or go low and slow with it. Since nothing in this recipe really needs a long and slow cook, I went with my instant pot (which I’ve truly been using every day).

SO, add all ingredients to the instant pot, set it to cook for ten minutes, walk away, pour some wine, make a cocktail, fold laundry, scroll the Gram, do whatever it is that you do. Then come back, shred the chicken, add the ramen noodles, cook five minutes, and dinner is done.

YES. It’s that simple, and I promise, it tastes great too!

side angle photo of 30 Minute Thai Peanut Chicken Ramen

As you can guess from the recipe title, this is not your average bowl of ramen.

I used some of my favorite Thai ingredients like Thai red curry paste, coconut milk, peanut butter, mushrooms, and bell peppers, to create a ramen that’s a mix of both Asian and Thai flavors. It’s definitely very different, but don’t worry, it’s delicious.

For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they are much healthier, gluten free, and vegan. Also, I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.

This ramen is perfect for any night of the week whether it’s a crisp cool night, pouring rain, or a night where you just need a healthy dinner, and you need it fast.

It’s warm, creamy, peanutty and salty. My current favorite bowl of soup to cozy up with on the couch after spending all day testing recipes, emailing, and running around like a crazy person. I love autumn, but man, it’s always crazy busy! Thankful for easy dinners like this!

overhead photo 30 Minute Thai Peanut Chicken Ramen with hand on bowl pulling noodles out of bowl

Watch the How To Video:

If you make this 30 minute Thai peanut chicken ramen, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

30 Minute Thai Peanut Chicken Ramen

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 243 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Instant Pot

  • 1. In the bowl of the instant 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. Cover and cook on high pressure for 10 minutes.
    2. Once done cooking, use the natural or quick release and release the steam. 
    3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
    4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Stove Top

  • 1. 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.
    2. Once done cooking, shred the chicken.
    3. 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.
    4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

Notes

*I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.
 

horizontal overhead photo of 30 Minute Thai Peanut Chicken Ramen

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Comments

  1. I made this and it was absolutely perfect!!! Question – if I was trying to make it vegan and nut free do you think it would be okay to sub vegetable broth, sunflower butter, and obviously no chicken? Or would that be too big of changes?

    1. Hi Cate! Yes, you could definitely sub with sunflower butter, the flavor will just be slightly different! 🙂 xTieghan

  2. New favorite easy recipe! This had SO MUCH flavor! I used the brown millet & rice ramen from Costco and it was perfect. I will be using (and sharing) this recipe often!

  3. 5 stars
    I have tried numerous ramen recipes. They were all terrible.
    This one was incredible! I followed the recipe exactly as is…such great depth of flavor. Perfect for fall or a rainy day. ❤️

  4. 5 stars
    I loved this recipe! I typically don’t follow savory recipes because I find they usually come out bland. Not this one. The only things I did different was subbed shiitake mushrooms for the cremini and added a soft boiled egg on top. Definitely will be making on repeat and sharing with friends. Thanks!

  5. 5 stars
    Absolutely LOVE this recipe. Since I first tried it, I’ve made it several times. I wouldn’t change a thing. I usually always have the bulk of the ingredients on hand, and I can use whatever veggies I have in my fridge. The soup is very flexible. The flavors are spot on! I love the sweet/nuttiness the peanut butter gives to this soup. It is just perfect and a hit with my whole family. I sometimes use flat rice noodles instead of ramen if I don’t have them. It’s delicious that way as well. And it really does take just 30 mins to make!

  6. This recipe is AWESOME! I subbed red Thai chili paste for yellow– (and I used your recipe for the yellow curry paste from another recipe– that I tripled and froze in ice cube trays! SO EASY and convenient!

  7. 5 stars
    This was fantastic!!

    I prefer milder tasting dishes, so, I went without the Thai red curry paste altogether and subbed with cumin and sriracha sauce. I also used microgreens instead of spinach and it made it very earthy!

    Obsessed and full 🙂
    Thank you Tieghan!

  8. 5 stars
    I made this tonight with cashew butter (peanut allergy) and Thai green curry paste (just don’t like the red as well) and it is still absolutely delicious.

    1. Hey Kathryn,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

  9. 5 stars
    Wow this was fantastic! It seriously tasted like something you would order at a restaurant. I loved that it can be made in the instant pot, I don’t utilize mine enough.

    Thanks for another great recipe and for me making me look good at dinner time 🙂

  10. Hey! Just cooking this now, very excited! I bought the linked Ramen above, it’s green, is that normal? Your picture looks more noodle color which is what I expected. Please help! 🙂

    1. Hey Jamie,
      Any color of ramen will work here, the colors differ based on what they are made out of. I hope you love the recipe, please let me know if you give it a try! xTieghan

  11. Hi- I don’t like to cook but I’ve just spent over an hour looking at your recipes and saving them! I love the instant pot so I’m happy to see it included in many of your recipes. Question, for this soup you say “2-4 squares ramen noodles”. I have those noodles but I wasn’t sure if you meant 2 to 4 squares of noodles or something else. 4 squares of those noodles seems like a lot. Thanks for all the great recipes!

    1. Hi Linnea,
      Yes, you will want to use 2-4 squares of the ramen noodles. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    WOW ! This is so yummy – a great mix of flavors and a really great comfort food. I’ve tried to make Thai-style soup before and failed miserably, so it was nice that this recipe is so easy but still has such a complex and authentic flavor. I did a half recipe and cooked on the stovetop. The chicken was cooked after 10 minutes instead of 15, and it took closer to an hour including prep, but it was easy to cook and so tasty. Yay!

    1. Hi Dani,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  13. 5 stars
    This was so good and super easy, I will definitely add it to my rotation! Tried to post a picture, but couldn’t figure out how to do it!

    1. Hi Carrie,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  14. 5 stars
    So Delicious!! This recipe is super easy to make, easy clean up and most importantly my whole family can’t stop eating it! I will definitely make it again!!!

    1. Hi Maggie,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    1. Hi Wanda,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  15. 5 stars
    I LOVE this recipe. Won me some major points again with the boyfriend – he definitely ranks it in his top 5 favorite dishes I’ve ever made which is stunning given how easy this is to make! I love anything that requires a minimum of chopping but still has really deep flavor. I won’t lie – I did use more curry paste than indicated – but I’m sure it can be enjoyed any way. 🙂 Thanks for the recipe!

    1. Hey Kristen,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Madi,
      I would do 6 hours on low and add the noodles at the end, but to be quite honest, this recipe is so quick and easy I think the stove top version is best:) Please let me know if you give it a try! xTieghan

      1. Hey Heather,
        Nope, the seasoning packets are not needed for this recipe. I hope you love the dish, please let me know if you give it a try! xTieghan

  16. 5 stars
    This was such a good and forgiving recipe considering I had to do so many substitutes!
    I had to use almond butter instead of peanut, extra fish sauce instead of soy sauce and green beans instead of spinach. I used tofu with a sticky sriracha honey sauce instead of chicken because I didn’t take it out in time to thaw.

    I can’t wait to make it again when I have all the proper ingrediants!!

    1. Hey Jessica,
      You can use any veggies that you enjoy in place of the chicken. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  17. 5 stars
    Made this last night and it is outstanding! I had already cooked and shredded organic chicken breast in the freezer, so I just made the soup and added the chicken towards the end. I sautéed the peppers then added rest of ingredients, as I wanted my peppers cooked to start with. Based on another Thai curry braising sauce I make, I think brown sugar would work in place of honey easily. I put a bit more ginger, because we love it, but it does add a bit more heat. We just served the cooked ramen on the side so we could chose how much pasta to use. Topped it with the chopped peanuts and fresh basil and a whisper of the toasted sesame oil. Another keeper from HBH!

    1. Hey Kate,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  18. 5 stars
    Made this and it was so yummy!! Do you think it would taste the same with the chicken broth, but not the actual chicken meat? I’m not a big fan of the texture of meat and hate to waste it. Thanks!

    1. Hey Grace,
      Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! Totally fine to skip the chicken. xTieghan

  19. 5 stars
    The soup is delicious and the addition of a bit sesame oil and peanuts in each bowl takes it over the top. Thank you for this wonderful recipe.

    Prep took way way longer than 15 minutes, lol! Separating the noodles from the broth for leftovers was messy and a hassle, though I know the separation is necessary. I wonder if it would taste as good if the noodles were just cooked in hot water or broth?

    1. Hey Laurie,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Sure, you could cook the noodles separately. Have the best weekend:) xTieghan

      1. 5 stars
        Great recipe! I used shredded rotisserie chicken instead of chicken breasts. I also nixed the curry because we don’t like it, but I did add some Thai chili paste for some spice. Yum!

  20. Just made this but with beef stir fried in ginger and garlic first.
    Bloody amazing!
    As always, you’ve done amazingly Tieghan!

  21. 5 stars
    Oh my! This recipe is amazing. Quickly becoming one of my favorites. It is so incredibly simple to make but packs a ton of flavor. My whole family loved it. Thank you for this delicious recipe.

  22. 4 stars
    Made this last night. The flavor was phenomenal. However it definitely has to be served instantly because by the time I got everyone to the table it turned into more of a stew consistency versus a broth (which was a little disappointing). I did see your *note at the end regarding the mushy noodles, but I didn’t think it would happen so quickly (<5 minutes). The noodles were intact but the broth was super thick. Not sure exactly where I went wrong. ~ Will definitely try again because the flavors were so perfect. Will prepare the noodles separately and slightly undercook them as they will probably continue to soften once added together with the hot broth at the point of dishing it up~ And maybe use less noodle squares. I used all 4, for 4 people. I’m thinking 2 or 3 noodle squares would be better. No matter- it was delicious and everyone loved it and went back for seconds. Thanks HBH!

  23. I made this last night and it was amazing. The whole family loved it! We drizzled a bit of sriracha on top ❤️❤️❤️ Thank you for another great recipe!

    1. Hey Kate,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  24. 5 stars
    This recipe is amazing 🤤🤤🤤🤤 because it was just me and my husband and this is a large portion, after it’s done it’s natural release I add the lime juice. Then I portion the broth out, add cilantro, spinach and noodles and then cook that for 5 minutes in a separate pot. That way we can enjoy it for days!

    I made it again for my vegan friend using: 400g tofu cut into cubes, tamari instead of fish sauce, veggie broth and maple syrup instead of honey and it turned out AMAZING!

    1. Hey Rowan,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  25. 5 stars
    Absolutely delicious! Just tried this recipe with leftover rotisserie chicken breast and I can’t get over how easy and flavorful it was. Big thumbs up – a repeat recipe for sure.

  26. 5 stars
    This was absolutely delicious and super easy, not to mention you only use one pot to make the entire meal. We added sriracha and a soft boiled egg for more protein.

    1. I made this tonight with rotisserie chicken tonight any other was wonderful! We used a medium sized from Sprouts and it was perfect!

    2. Hey Melanie,
      Sure, that would be fine to use, I would just add as much or as little as you would like. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Zoe,
      You could use almond butter or sun butter. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    2. If it’s just peanuts he’s allergic to then maybe another nut butter would work, perhaps cashew or almond butter? The taste won’t be exactly the same but it could have a similar effect?

      1. Hey Jack,
        Yes, either of those should work just fine for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  27. 4 stars
    This was so delicious.
    I made it in between some of my work yesterday and it was so easy to make.
    A hit! I will definitely be making it again!

    1. Hey Kim,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  28. I’ve never commented on a recipe blog, but I felt compelled. This is truly the tastiest thing I can *ever* remember cooking. New favorite food. THANK YOU!

    1. Hey Celeste,
      Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan

      1. Hey Meghan,
        You will definitely want to thaw your chicken for this recipe. Please let me know if you have any other questions! xTieghan

    1. Hey Erika,
      Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan

    1. Hey Erika,
      You can go ahead and follow the stove top instructions listed above. I hope you love this recipe, please let me know how it turns out! xTieghan

  29. Our whole family loves this dish. My youngest turns 14 in a couple of days and for the second year in a row he has requested it as his birthday dinner – so good!!

    1. Hey Heather,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

  30. What size Instant Pot was this made in? I just purchased a 3 quart mini and am wondering if I can just halve the ingredients for this.

    1. Hey Melissa,
      I use an 8 quart instant pot, but if you want to cut the recipe in half that should work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  31. 5 stars
    So yum! I left out the fish sauce as the hub can’t handle the smell but it still balanced really well! x

    1. Hey Nadine,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  32. 5 stars
    This is one of my very favorite recipes on HBH! I haven’t made it in awhile because I’m trying to cut carbs. I substituted shiritake noodles for the ramen – game changer!!!!

    1. Hey Lisa,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan

  33. This recipe was wonderful !!!!! I can’t wait to make it again. I have a friend who is a vegan and loves Thai food. Any ideas on how to make using Tofu?

    1. Hey Ann,
      Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) I never cook with tofu, but I am assuming you can follow the recipe as is! xTieghan

    2. I made it with tofu! I pan fried it while the soup was cooking and added it to the top (with a soft-boiled egg!). So, so good.

  34. 3 stars
    This was so easy and did hit the spot. I found it a bit too salty, so maybe would use less soy next time or coconut aminos instead. I added frozen edamame and used mixed super greens (kale/chard/spinach) instead of just the spinach.

    1. Hey Kelly,
      Thanks so much for giving the recipe a try, sorry it was too salty for your liking. xTieghan

      1. Hey Claudette,
        Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan

  35. 5 stars
    I so appreciate the variation in cooking methods form stove top to instant pot. Also, the tip for storing the noodles separate from the broth is very useful. Can’t wait to give this a try.

    1. Thanks so much Kim! I hope you love this recipe, please let me know if you give it a try! xTieghan

    2. 5 stars
      OMG. This is the best thing I’ve cooked in a month. Delicious And delightful. I will make it again and again.

      1. Hey Lisa,
        Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan

    3. 5 stars
      OMG. This is the best thing I’ve cooked in a month. Delicious And delightful. I will make it again and again.

      1. Hey Lisa,
        Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan

  36. 5 stars
    This recipe deserves a 5-star + rating!!! My family said it was the best soup I have ever made and I cook a LOT! Winner!

    1. Hey Amy,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  37. A family favorite loved by all! My youngest calls it “fancy ramen” and requested it for his birthday dinner this year. I often switch the veggies up based on what’s in my fridge and how many mushroom haters are at my table. We like it brothy so I cook the noodles separately and each diner adds them to the bottom of their bowl and we ladle the soup over. The toppings are everyone’s favorite…I usually do basil, cilantro, mint, lime, chopped peanuts, and chopped scallions. I store the the leftover noodles and soup separately. Thank you for the wonderful recipe!

    1. Hey Jill,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  38. 5 stars
    As advertised! Quick, easy and delicious. A marvelous addition to our menu repertoire. I expected more spicy heat…and it was just a wonderful combination of flavors. It is easy to make this spicier….and perfect for those who don’t want the heat. I am an occasional Instapot user and this made want to break it out more often. Thank you!

    1. Hey Laura,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Suzanne,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  39. 5 stars
    Wow this recipe is so good!! I used some extra veggies I had in the fridge (zucchini, broccoli, etc.) and I also added miso paste rather than fish sauce. Other than that I followed the recipe and I think this will be a go-to dinner from now on – thank you!

    1. Hey Jennifer,
      This ramen has 4 servings. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan

  40. 5 stars
    Yuuuuuum! Exactly what we needed on this rainy alberta day on lockdown. Thank you for another awesome recipe tieghan!

    1. Hey Shell,
      I am so so glad this recipe was enjoyed, thanks so much for giving it a try! Happy Sunday! xTieghan

  41. 5 stars
    I love this recipe! I have made it multiple times and find myself craving it. Would recommend this for many different dietary needs as well. I have made a vegetarian version with veggie broth instead of chicken broth and crispy tofu instead of chicken. Was also so delicious!
    I would be curious to know if anyone has ideas for a vegan version—substituting the honey and fish sauce?

    1. Hey Liv,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

    1. Hey Kelly,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

  42. 5 stars
    This is my favorite ramen recipe. I love making it in a big batch and then freezing some for later (just wait to add the noodles, lime juice and cilantro for after you defrost it). I also double up on the broth because I love the flavor and I find the recipe as-is is more generous on the fillings/toppings than I like from a texture perspective (that’s just me). So yummy.

    1. Hey Kerry,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

  43. 5 stars
    This is amazing! I made mine with cubed firm tofu. My sauce is thicker than a ‘soup’ so next time I think I might increase the veggies, omit the ramen and serve it over rice. It made 4 meals for me as is, which is great for meal prep.

  44. Loved loved loved it! I didn’t have ramen noodles and used rice instead and it still tasted great.
    Thanks

  45. Just made this recipe, and it was delicious! It took me about an hour to make though, including prepping the veggies and other ingredients and allowing time for the IP to pressurize/release.

    1. Hey Katelyn,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  46. 5 stars
    We made this tonight and it was so so good! My husband went back for more 3 times! I’m obsessed with the broth, I could just keep drinking it 🙂 I used a little less curry paste than in the recipe since we don’t like too spicy and it still came out amazing! Definitely adding this to our rotation, thanks so much!

  47. 5 stars
    My whole family really loved this dish!we also topped with toasted sesame seeds and I added basil and cilantro. To cook the noodles I put them in a colander in the pot with the soup base and was able to quickly and easily separate them, I had to cook the noodles in 2 batches.
    I really need to go to an Asian food market to get bulk items of curry, noodles etc, we have loved all the thai and other Asian dishes we have made from Half baked harvest so it would be nice to have the ingredients be more cost efficient!
    Thanks Again Tieghan for another recipe we love!

  48. 5 stars
    I love all of your recipes and this was absolutely delicious! My fiancé, who pretty much only eats Italian food, loved it too! Thank you!

  49. 5 stars
    I discovered this recipe on Pinterest about 2 months ago when I was searching for soup recipes. I must’ve made this 7 times since then and I’m back on the site to make a grocery list to make more. I can’t keep it in my fridge. Everyone loves it so much!!
    Initially, I couldn’t find red curry so I used green curry paste instead. I’ve tried it both ways, and definitely prefer the green. Sooooo good! Thank you!

    1. Hey Claire,
      I would pan fry the tofu. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 5 stars
    This was AMAZING! I am super picky on anything Thai—cause I crave for it to taste authentic. This is literally the best Ramen I’ve ever had. I added a little bit of cornstarch to thicken it and make it a bit creamier, and a dash of sesame oil. It was perfection. So rich and flavorful. This will definitely be a staple in our home on Ramen nights!! Don’t hesitate to make this! It’s super easy too.

  51. 5 stars
    Another great ramen recipe! I only made it because I had a lot of baby spinach left over from the ramen (yours) I made last week and was happy I did. Our supermarket was out of cremini mushrooms so used button mushrooms, which were fine. I also boiled the soup when I put the noodles in (like I did last time) because I just think they cook better that way. Topped the bowls with chopped peanuts and toasted sesame oil, the perfect finishing touch.

  52. I made this last night, just as you wrote it. Fabulous! We’ve recently become fans of restaurant ramen, and I’ve been trying to find a way to make it at home and still have a rich-tasting broth.This is it! Thank you!

    1. Hey Elizabeth,
      Yes, you could make in the slow cooker on low for 6 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    SO GOOD!!!! I used liquid aminos instead of soy sauce but I used 2 tbs of soy sauce to sub for the fish sauce. Added a little bit extra ginger and DAMN. Best ramen I’ve made. Thank you!

  54. Hi! I can’t find “ramen squares”, they are packaged in bundles. Can your provide a more specific measurement for the amount of ramen to add? Thanks!

    1. Hey Bryn,
      I just used package ramen, they usually come in a square bundle form, just use the amount of ramen you would like to eat:) I hope you love the recipe! xTieghan

  55. 5 stars
    I made this last night in the instant pot and it was so DELICIOUS! My entire family loved it. Thanks for such an easy and awesome meal.

  56. 5 stars
    So incredibly good. This has become an instant favorite with us. One of those dishes that reheats well the next day for lunch!

  57. 5 stars
    Made this tonight and absolutely loved it! So rich and comforting. I couldn’t find fish sauce so I just used extra soy sauce, was still amazing. Unreal how delicious it was!

  58. 4 stars
    Just made this for my husband and his family and they really loved it! Made some changes like beef instead of chicken and used rice noodles instead of ramen noodles. Turned out great!! Love your recepies!

  59. 5 stars
    Love this dish. Somehow I’ve ended up making this after every sledding day, when we come into the house freezing cold, hungry and tired. This dish is so easy, so reliable, so quick (I do it on the stove top, and I do the noodles separately so any leftovers don’t turn to mush) and one hundred percent tasty. Even the youngest kids gobble this down; it’s a hit with every age. Thank you for sharing!

  60. 5 stars
    This may have been the best meal I have ever made and the fact that I could make it so quickly made it that much better!! The recipe was easy to follow and a delight to eat! Thank you so much for your blog. It has made the covid experience so much better for us, as each night we are trying something new from you! So far – you’re at a 100% thumbs up!

  61. 5 stars
    So easy and so delicious!! I added slightly more chicken since I did not want to waste what I had and I add a little more mushrooms. Overall it was so delicious and I am so glad I made it! The peanuts added on top really pull it all together. For the garlic and ginger I just used the minced garlic that comes in a jar and I used the tube of grated ginger you can buy at the store since I have never bought fresh ginger before. It was still amazing!!

  62. 5 stars
    Made this last night, and it was freaking amazing! I’m allergic to bell peppers, so I just left them out. Made the rest of the recipe as is. I’m so looking forward to the leftovers today! This is one of the best meals I’ve ever made at home. YUMMMM!!!

  63. 5 stars
    Hi! I made this and it turned out fantastic. The only change I made was I saved half the bell peppers to add when I cook the ramen because I like a bit of cruch in my peppers. Thanks!

    1. Hey Alisha,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

    1. Hey Carmen,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  64. 5 stars
    Made this and it was sooo yummy! How do you get that nice red colour though? Mine was into grey-ish. Is it the type of red curry that you use?

  65. Any suggestions for different veggies that would be good? Not a fan of peppers or mushrooms but want to try this recipe and still have veggies in it.

  66. Do you think this recipe would work either 1) without chicken? Or 2) using tofu as a substitute? Thank you!

    1. Hey Tresa,
      I think without chicken or with tofu would both be great options:) I hope you have a great week! xTieghan

  67. FYI – pressure cookers have to build up pressure before they even begin cooking. This process takes about 15 minutes… THEN it’ll start cooking the chicken making it a total of 25 minutes of cook time in the pressure cooker.

  68. 5 stars
    SO full of flavor. I loved that all the ingredients were the source for the flavor rather than adding a bunch of salt. Came together in a snap…we were eating ramen less than an hour after I started. Thanks, Tieghan…this is a keeper!

    1. Hey Evie,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  69. 5 stars
    Tieghan this recipe is absolutely DELICIOUS!! I have now made it four times and now it is a huge family favorite! I am the oldest of six kids so I also learned to cook and love cooking by cooking for my big family! I discovered your recipes last thanksgiving and have been a huge fan ever since! I got your cookbook for Christmas and can’t wait to get cooking! Thanks for your creativity in the kitchen and delicious recipes!

  70. 5 stars
    Literally obsessed with this recipe!!! The curry/lime/peanut combo tastes incredible and these recipe’s instructions are super simple and easy to follow. Totally recommend! My husband and I LOVE it, and we’ve even put our own spin on it! We started using veggie broth and tofu instead of chicken broth and chicken, and it tastes amazing both ways! New favorite go-to dinner for weeknights AND date nights!! 🙂

    PS: this recipe is actually way better than the ramen at the restaurant I used to be obsessed with. Guess I’m not going back there anymore!

  71. 5 stars
    Sitting here wondering how this recipe doesn’t have all 5 stars! I used the IP instructions, and it was so quick and easy. It tastes absolutely amazing and has wonderful flavor. Thank you so much for sharing!

  72. 5 stars
    This has become a family favorite and is in our regular rotation! I cook the ramen noodles and leave them out separately so everyone controls how much they want and keeps it from becoming too mushy when heating leftovers later. My husband and I add a spoonful of sambal once plated for a little heat. Thank you for this wonderfully delicious and easy meal!

  73. 5 stars
    This was so easy and delicious! And easy to sub with any veggies I found in the fridge that needed to be used. The flavors are comforting and its healthy too. A perfect easy weeknight meal with plenty of leftovers too.

  74. 5 stars
    Delish! Although am I really rating this recipe since I added green onions & a pinch of cayenne, omitted the pb, and substituted jalapenos for the red pepper & rice noodles for the ramen, plus was generous with the soy sauce?

    1. Hey Liz,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

  75. 5 stars
    My second time making this delicious soup! It’s really perfect for a cold, rainy, windy evening in Italy!! Grazie Mille!

    1. Hey Tiffany,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

    1. Hey Caroline,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  76. 5 stars
    Amazing!!!!! I made this with green curry instead of red curry and omitted the spinach because I didn’t have any on hand and WOW. Recommend!

    1. Hey Nina,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

    1. Hey Samira,
      I like to leave the pot uncovered. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  77. This was absolutely incredible. I added a little bit of bird eye chilli paste to add a bit of heat and it turned out to be delicious. Thank you ❤️

    1. Hey Swathi,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  78. 5 stars
    My mom alerted me to your blog, and this is my first HBH recipe – it’s a keeper for sure!! So good, so warming, so filling, and rivals my favourite spicy peanut pho from the pho restaurant down the street, at a fraction of the cost. Thank you!

  79. Really good! Kids enjoyed it as well. Stovetop version. I used what I had which was Thai yellow curry paste, bok choy and peppers that were on their last legs, and fine vermicelli rice noodles, otherwise followed the recipe. Finished with black sesame seeds and spicy chili oil on mine. I would put this on our family rotation:)

    1. Hey Nicole,
      Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan

  80. 5 stars
    This is one of the best things I’ve cooked in a long time, I added Tabasco and Thai chilis to increase the heat but it was delicious!

    1. Hey Trisha,
      I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  81. 4 stars
    The first time I made this it was a disaster! Things I learned:

    * you MUST use ramen noodles, Japanese udon etc won’t do and will become mush.
    * do NOT put the noodles straight in the broth. Cook the broth down so it’s a little thicker, and cook the noodles separately. Pour the broth over the noodles as you would with traditional ramen.
    * ground chicken and pork are not a workable replacement, no matter how much you like them in Dan Dan and Tantanmen.
    * marinate your meat and cook separately as well (the second time around I sliced pork thin and marinated for a couple of hours in garlic, soy sauce, fish sauce, sugar, and lime). This allows for more flavorful cooking and nice presentation.

    This makes an absolutely delicious broth but I would not recommend it as a one pot meal.

  82. Delicious! Substituted pork loin, as this is all we had. The amount of flavor was spot in and perfect for a freezing cold night in Canada 🙂

  83. 5 stars
    Oh. My. Goodness!!! This was amazing! My husband and daughter and I made this —using only 2-3T of the Thai red chili paste— and all enjoyed the immense flavors! This recipe is definitely a KEEPER!!

  84. 3 stars
    This turned out ok. I loved the idea of the convenience of using the instant pot for this recipe. the chicken turned out tender and juicy and shredded easily. The red peppers, on the other hand were way overcooked in the instant pot. All that was left of them were skins… I was also not crazy about the peanut, red curry sauce. Maybe I’m just more of a ramen purist, but I prefer a more traditional broth. The peanut butter in a broth just threw me a bit and felt out of place.

  85. 5 stars
    another complete and utter winner, i was so tired after work and this feels nourishing and is delicious. 10/10 exactly what i needed, thanks tieghan!

    1. Hey Lauren,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  86. 5 stars
    Super tasty fall meal and held up well for leftovers as long as you store the noodles separately as you recommend. Licked the bowl clean. Would love to see more quick weeknight soup recipes!

  87. 5 stars
    Made it and was absolutely delicious.
    Like all your recipes – bullet proof!
    Mine didn’t have that nice red color though. Sauce was brown/grey-ish. Do you think it depends on the type of red curry? I used the quantity in the recipe.

    1. Hey Lisa,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! It could be the brand of curry possibly! Happy Holidays! xTieghan

  88. 2 stars
    I love half baked harvest but this recipe was a flop. I don’t know where I went wrong because I followed the recipe exactly. I ended up with melty peanut butter ramen noodles. For some reason my broth was super thick and tasted overwhelmingly of peanut butter. I added the ramen noodles after cooking them but they still aborted all of the broth in the bowls and it was just really soggy ramen. Maybe some lemon grass would have changed the flavor and less peanut butter. I’m thinking rice vermicelli noodles would have been better. Probably won’t make again.

    1. Hey Emily,
      So sorry you did not enjoy this recipe, most people love it! Please let me know if I can help in anyway! xTieghan

  89. 5 stars
    SO tasty! I made some substitutions based on what I did and didn’t have on hand and DAMN this was so good! I will be making this again and again. Just a note, as other commenters have said, it is definitely not a 30-minute recipe on the stovetop — which is totally fair, but helpful to know going into it.

  90. 5 stars
    Cooked this for my parents and my mom made her send me the recipe! Seriously so so good. She compared it to our favorite curry noodle dish at our favorite Thai restaurant and so easy to make too! This will be a repeat dish for me for sure!

  91. 4 stars
    Thank you! This recipe is great. Perfect for a cold fall day. I’ve made it twice and prefer the stove top method so I can more vegetables: carrots, peppers, etc. I used flat rice noodles- works better IMO. I also added a bit more PB (I love the satay flavour).

  92. I was standing over the stove eating this out of the pot after I had had 2 helpings. IT’S THAT GOOD! And it s GF! This will be on repeat in our kitchen.

  93. 5 stars
    This was fabulous! We cooked it via the instapot. Flavors were amazing and perfect for a cold New England night! Also, got to try out lotus brand ramen noodles for the first time. Definitely recommend making this!

    1. Hey Steffanie,
      Yes, tahini would be great to use. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  94. 5 stars
    SO good! Tiegan, thanks for your dedication and amazing recipes! I cook your recipes at least once a week! Know that haters are gonna hate! But you have a huge fan base! You’re doing great! Keep up the awesome work! About to cook this today and wanted to make sure you knew how much you’re appreciated!

  95. 5 stars
    This was simply amazing! The peanut flavoring was perfectly balanced. I may add a little heat next time I make this to make it a spicy version, BUT it was good just the way it was!

  96. The flavor of this recipe is very good! I added gluten free noodles made of rice and corn cooking them on saute after the pressure cooking step. I cooked them in the soup juice. I had to stir them every few min so it did burn on the bottom. It actually turned out as a creamy sauce in stead of soup because of the starch in the noodles. It was actually quite good!

  97. 5 stars
    WOW WOW WOW!! My husband and I have been trying to switch up dinners and pick 1 – 2 totally new dishes to cook each week. I came across this because I love thai peanut and anything lime. SOOOOO easy and the flavor was the BOMB!!!!!!!! I added an extra juice of lime because, well, I could just drink their juice straight! My sister made it and her family loved it – we’re all making it again ASAP!!!!!!

  98. 5 stars
    Absolutely delicious and so easy to make! Bursting with flavor. I am a huge fan of ramen and this will definitely be a staple!

    1. Hey Brooke,
      Both methods are comparable:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  99. We love this and eat it all the time. It’s also become a favorite to take to people who need a dinner delivered.

  100. 5 stars
    So tasty and easy to throw together! I don’t have the best chopping skills so prep takes a little longer for me, but still doable on a weeknight. Definitely saving this recipe!

  101. 5 stars
    This is sooooooo yum! I’ve made it twice now. The second time I doubled the garlic and the lime juice. I used rice noodles. DELICIOUS

  102. 4 stars
    Good recipe. Calories way off (this seems to be an ongoing issue). My Fitness Pal had it over 320 and that didn’t include the noodles which is at least another 100-200.

  103. Looks so yummy but I have a child with peanut allergies. Any suggestions for what can be used to replace the peanut butter?

    1. Hey T,
      You can use another nut butter or tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  104. 5 stars
    The flavor to effort ratio for this recipe is unbelievable. My husband and I can’t stop talking about it. Shared with all my friends and family. This is one we will be making again and again. So delicious! Thank you!

  105. 5 stars
    I made this as the 2nd recipe made in my new Instant Pot. I followed the recipe to the letter and I can’t say enough how wonderfully full of flavor this was!! I love Thai food for its flavor complexity and textures. This had it all going on!! Fabulous and the one recipe I suggest to hesitant IP users to let them know that wonderful meals may be made in that bulky contraption!! This is great food! Make it

  106. 4 stars
    I made this tonight minus the chicken. Full of flavor and spice. It’s actually a little too spicy for me. Next time I won’t add the full amount of the red curry paste.

    1. Hi Tracy! I am really glad this turned out well for you! I hope you love this one even more with less red curry paste! xTieghan

  107. 5 stars
    This was awesome. My family fought over the leftovers. I am a meal prepper and stored it in the fridge with the noodles in it, and they did soak up everything like you said, but it was still awesome. I tend to like “stoups.”

  108. 5 stars
    Perfect week night meal. My family loved it! I took out the kids portions then added the curry paste, after the 10 min pressure cook. I like to pre-measure the ingredients into a mason jar so I can literally just toss everything in the IP and I’m good to go.

  109. We love this recipe!! The first time we made it, we finished the entire pot between the two of us in a night, it was that good!

  110. Made it, loved it! To battle the soggy noodles I just cooked them separate then put them into the bowls and poured the soup on top (it’s how they do it in ramen restaurants in Japan) … tada!

    1. Hey Victoria,
      Cook on low for 4-5 hours. Add the noodles during the last 10 minutes of cooking. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  111. 5 stars
    This was amazing!! New favorite. Any chance you can share the nutritional information? I would like to add it to MyFitnessPal. Thank you!

  112. 5 stars
    Sooooo incredibly delicious! Used instant pot version. Quick, easy, yum! I had to omit the mushrooms (you guessed it – a hubby dislike) but there were plenty of other ingredients to make it a winner.

  113. 5 stars
    This recipe has changed our life!! My boyfriend who doesn’t really like peppers and rolls his eyes when I tell him I’m making soup for any meal is OBSESSED with this recipe! We make it (almost) every week in the colder months. We add tofu to it as well as the chicken and sometimes I’ll even add some seaweed to it as well. Thank you thank you thank you!!!!

  114. 5 stars
    WOW. A total hit with my family. We managed 5 servings. I did without the mushrooms (dad’s not a fan) and added about triple the garlic and ginger because we are huge consumers of both and like a lot in our dishes. Absolutely making again. The flavor was on point and perfect for a cold night. I cooked the noodles separate for leftovers, but there were no leftovers to be had! All toppings are a must. We also added green onion. Bomb recipe!

  115. 5 stars
    SO SO SO SO SO GOOD! I have already forwarded this recipe to everyone I know! So easy and delicious! Definitely getting added into my rotation of recipes! Thank you!!

  116. I LOVE this recipe. It’s a perfect week night meal and heats up great for lunch the next day. I want to make it for my brother, but he’s a mushroom hater. I was thinking of subbing zucchini. Do you have any other suggestions??

    1. Hey Lisa,
      I think zucchini would be great in place of the mushrooms! Please let me know if you have any other questions! xTieghan

  117. So, my grocery store didn’t have red curry paste… I grabbed Thai Kitchen’s Roasted Red Chili paste (that was sitting right next to the Green Curry Paste) instead. Will this work as a substitute? Need to adjust portion? Do I need to wait until I can get my hands on some red curry paste?

    1. Hey Jeff,
      I’ve never used that but I would just go with it! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  118. 5 stars
    I made this last night and it was delicious. My whole family loved it. We had the leftovers today for lunch and it was even better! The tip about storing the noodles separately was genius. We all sprinkled red pepper flakes on top because we like an extra kick.. So yummy! Thank you for a quick and fantastic recipe. I will be making it again.

    1. Hey Angela,
      I would recommend thawing your chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  119. 5 stars
    I love to cook and consider myself a major foodie. Made this the other night and not only did I love it but my husband can’t stop talking about it! He wants me to make it again two days later 😂😂. First recipe of yours I have tried so I am super excited to try more! Thanks so much!!

  120. 5 stars
    Made it for my family and grandbabies tonight for dinner. It was so yummy. We will definitely be adding this recipe to my cookbook. Thanks!!! ☺️. from a mom of 5 boys in Idaho!💗

  121. 5 stars
    I make pretty much all of your Asian meals regularly but this is my current favorite! So many of these meals are easily adapted to my keto lifestyle! I feel like I don’t have to sacrifice anything on this diet with these recipes! I sub miracle noodles for ramen, omit honey and sometimes add a bit of allulose in it’s place, use a natural creamy peanut butter and the rest is already low carb! I’ve lost 30 lbs in 4 months and I don’t know if I could’ve stuck to my diet without these wonderful recipes (especially this one!).

    1. Hi Ariel! I am so happy this recipe is so easy and amazing for you! Thank you so much for trying it! And congratulations!! That is such an accomplishment! All the best to you! xTieghan

  122. 5 stars
    Made this last night as it was a cold and rainy day here in Pennsylvania and it was AMAZING. Cannot believe the flavor of that broth in such a short amount of time. I added broccoli and nixed the spinach which I thought was delicious…you can never have too many veggies. Otherwise, I did not change a thing. Will definitely be making this again!

    1. Hi Samantha! I am so happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan

  123. 5 stars
    One of the best recipes I’ve used in a while!
    Delicious – everyone in the family raved about this one. A definite must-try!

    1. Hey Liz,
      Both of those subs would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  124. 5 stars
    This was SO good. It was even better as leftovers with fresh noodles added while it was being heated up. The flavors are really perfect. My partner was skeptical about several aspects of the recipe/ingredients, once he tried it he said he’d just eat the broth plain if he could, it was that tasty. Will definitely make many more times and might try with deep fried tofu pieces next time.

  125. 5 stars
    First time making homemade ramen, and this recipe is better than most places you buy it from! I’ve made it 4 times now.

  126. OMG! I made this recipe tonight for my family. I made it in the instant pot. It was amazing!!! My family loved it!!! We will definitely be making it again. Bought all the ingredients at my local grocery store.
    **I made the Instant Shin Ramyun Ramon from my grocery store on the side
    **I put almost 1 1/2 pounds of chicken (since we like more chicken)

  127. 5 stars
    I make at least once a week! A staple.
    I do sub out the noodles for broccoli and usually don’t bother with the chicken.
    Shrimp could be an intersting switch up, and have been contemplating a sweet potato/squash for the fall.

  128. 5 stars
    I just finished my lunchtime leftover bowl from last nights dinner. OMG – this was seriously delicious. We didn’t have mushrooms, so I skipped those, but had everything else on hand. It was really quick to put together (I chopped the bell peppers earlier in the day so I could just dump them in) and super simple. It was so flavorful, my husband actually licked the bowl. Even my 8-year old liked it (but not the super-picky 10-year old- can’t win ’em all.) Out of the dozens of your recipes I’ve made, this is our favorite savory dish. I think next time, I’ll double the spinach, but that’s just personal preference. I see more of these delicious noodles in our near future.

    1. Hi Emily! I am really happy this recipe turned out so amazing for you!! Thank you so much for trying this! xTieghan

    1. Hey Dana,
      You could use chicken thighs, you would just need to adjust the cooking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  129. 5 stars
    We added broccoli with the spinach and the only change that I would do would be to add the peppers at this point too instead of with the chicken so that they are crunchier. Definitely will make again

  130. 5 stars
    This is my first HBH recipe that I’ve made and I loved it! Easy recipe to follow, and it turned out so well. Delicious and definitely will be making this again!

  131. Dumb question; I am to add all of the ramen noodles for five minutes? So when we are done eating and we have leftovers, I need to pull out the noodles from the soup and place them in a separate container? Or do I only add the noodles that we are going to use/eat in the sitting?

    1. Hey Kristine,
      Yes just pull them out and store separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  132. 5 stars
    I made this tonight and was so delicious. I only put in a tablespoon of Thai chili paste because i knew it was going to be too spicy for a my husband and kids. So I poured a cup of whole milk with a 1/4 cup of coconut butter. That seemed to have done the trick. Thank you for sharing.

  133. 5 stars
    SO easy and so delicious! I prefer it to restaurant ramen honestly. Have made it twice in two weeks!!! Can not recommend enough.

  134. 5 stars
    We loved this recipe so much! It was warm and comforting and just the right amount of spicy. We’re preparing for a baby real soon – I’m wondering if anyone has tried freezing this (without the noodles). Thank you!

    1. Hi Kristi! I am so happy this turned out so well for you! Also, you should be fine to freeze it! Thank you for trying it! xTieghan

  135. Thank you so mucho! This was super flavourful! I used 2 ramen cakes because in a day or two I will add two more cakes and, BAMN! dinner all over again! Thank you so much!

  136. 5 stars
    This is the BEST thing I have ever made. We cooked the noodles separately (2 top ramen squares), drained them and then put them back into the hot pan and mixed in two raw eggs + a little butter. OMG it made it even that much more amazing. Thank you for getting me out of my comfort zone with this amazing recipe!

  137. 5 stars
    Frickin’ delicious, as usual Teighan. Just a quick PSA though- it took my Instant Pot a really long time to build up pressure with the amount of liquid. No fault of the recipe, but it may take longer than you expect. Yum.

  138. 5 stars
    Super quick and easy to make on a weeknight, and the perfect fall dish! I separated the broth before adding the chicken back in for leftovers later this week. My husband and I both love this recipe!

  139. 5 stars
    Excellent!! We subbed tahini for peanut butter due to a peanut allergy in our family and it turned out so good! Thanks for another delicious recipe! Fast and easy which is very much appreciated.

    1. Hey Cami,
      I would thaw them first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lindsey,
      Yes you can remove the peanuts, you could use tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  140. 5 stars
    This recipe is *easy* and *delicious* … my boyfriend’s comments – “wow.” “are you sure you made this?”, “this is restaurant quality”, and “this is the best meal you’ve ever made me”. We added about 1TBSP of sriracha before pressure cooking, and another 1TBSP when we added the noodles, and another drizzle over top when serving because we like a little kick, and honestly, we could probably stand dialing up the heat a little bit more. Also used kale instead of spinach (that’s what I had) and it was *really* good, and even healthier!! I’ll definitely be making at least 100 more times (probably more, tbh). Thank you so much for sharing this amazing recipe with the world!

  141. Hi, I’m excited to try this recipe. How would you alter the first step if using frozen chicken breasts? Thanks!

    1. Hey Shannon,
      I have not tried this with frozen chicken and prefer to thaw all of my meat before cooking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  142. 5 stars
    I love this recipe so much. I’ve made it several times. I meal prep it for the whole week! Sometimes with the chicken, if I have it, and sometimes just without but adding more veggies! Sometimes I replace the Spinach with Kale, I’ve added Leek before and Eggplant, or Bok Choy. I’m a huge fan.

  143. A friend shared this recipe with me today and it sounds incredible! I’m allergic to peanuts, and wondering if anyone has tried another type of nut butter, maybe almond butter? Thank you!

    1. Hey Kristi,
      You could use another nut butter or tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  144. Hi there, so excited to make this soup! Quick question, if I serve this soup as an appetizer for a 4 person dinner, any suggestions of an incredible main meal to go with this? 🙂 Love all your recipes! Just made your Butternut squash pasta carbonara for dinner tonight! Yum!!

    1. Hey Julie,
      I honestly would consider serving this soup as a main meal, as it is quite filling! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kylie,
      Sure you could do the crockpot for 6 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  145. 5 stars
    I can’t get enough! I already made this recipe many times and it has become a favorite. So easy and quick to make too!

  146. Literally one of my favorite recipes EVER! So delicious and comforting yet nutritionally dense with all the vegetables and protein. Made of the stovetop but would love to try the crockpot version.

  147. I made this tonight and it was amazing! Also made the sticky pomegranate chicken last night and that was a hit as well! Thank you 🙂

  148. 5 stars
    Restaurant quality, easy, and fast! I substituted zucchini for mushrooms because my partner doesn’t like them (and we have so many in the garden!). I also added about a cup more broth, and doubled the curry paste for more spice. Will definitely make again!

  149. 5 stars
    This is quite literally the best ramen I have ever had. The coconut milk and peanut butter make it as creamy as my favourite tonkatsu broth, but better. I am officially ditching takeout ramen. And it was SO easy in the instant pot.

  150. 5 stars
    We made it on the stove top, sauteed the vegetables before adding the liquids and marinated (lime zest + soy sauce) and grilled the chicken before cutting it into stripes and adding it to the rest…just DELICIOUS. Going to make this again and again this autumn/winter, THANK YOU for the recipe!!!

  151. I’m going to make this tonight in the slow cooker?! What is your recommendations for time? And cook on high or low?
    Thanks!
    I can’t wait to try it!
    I just discovered your IG this summer and have been loving so many of your recipes!

    1. Hey Tracy,
      I would do 6 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  152. This was so good and so easy! I agree with an earlier commenter that it took me longer to prepare but that’s pretty common and I usually double total recipe time anyway…I must be a slow chopper :). Planning for an hour is about right. I cooked the noodles separately since I’m only cooking for myself and will have delicious leftovers for days. I didn’t have fish sauce so skipped it and it was still delicious. Adding a hard boiled agg would be good too, might have to try that tomorrow. This will be a new staple in the cold weather food rotation!

    1. Hi JJ! I am really glad this recipe turned out so well for you!! Thank you so much for trying it! xTieghan

  153. 5 stars
    Oh my goodness I just got done making this and had to immediately review it! I love all of your peanut curry recipes but this was a standout. So delicious and a perfect comfort food dinner for the incoming fall weather. I added scallions too which added a nice crunch!

  154. 5 stars
    I made this last night, and it was the perfect bowl of warm, comfort food with an impeccable flavor combination! Thank you for always sharing such wonderful recipes with the world!

    1. You are too sweet! I am really glad you enjoyed this recipe and I hope you continue to enjoy others of mine! xTieghan

    1. Hey Abi,
      Yes that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Julia,
      If you do not enjoy fish sauce, you can omit it. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rosie,
      Sure, I would do 6-7 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stefanie,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  155. 5 stars
    Made this for dinner last night and was met with rave review! Topped it with a soft boiled egg, and it was *chef’s kiss* perfect!

  156. 4 stars
    Dinner tonight and so delicious! Only issue I had was that the red pepper totally fell apart in the IP. Any recommendations for how to keep that from happening – bigger chunks, or add with the spinach?

    1. Hey Becky,
      Thanks so much for trying the recipe! I would probably dice the red pepper into larger pieces. I hope this helps for next time! xTieghan

    1. Hey Jenny,
      I would omit the chicken and add some veggies of your choice, instead of chicken broth use veggie broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Julia! I am sorry, I actually do not have the nutritional information for this recipe. Please let me know if there is anything else I can help with! xTieghan

  157. This. Is. AMAZING. In my instant pot, I sautéed the garlic and ginger first and then the chicken breast and veggies. And then pressure cooked everything else except the spinach and cilantro. And wow. Definitely a keeper!! The ramen noodles take it to another level!

  158. This looks delicious and I can’t wait to try it!! Would you recommend adjusting the Instant Pot cooking time if I am using boneless chicken thighs instead of breasts? I love all your recipes and your blog. I have yet to try one of your recipes that I didn’t love! Thanks!

    1. Hey Alicia,
      Thanks so much for your kind message. As long as they are boneless I would keep the cooking times the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Marty,
      I would do 6-7 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  159. Hi! If you’re making this recipe in the crockpot, I see the cooking times in another comment, but what order should you add all the ingredients? All at once except the noodles?

    Thank you!!! I can’t wait to try!!!

    1. Hey Jessica,
      Yes, you can add all of the ingredients to the crockpot and save the noodles for the end! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  160. could roasted almond butter be used in place of the peanut butter in this recipe? My kids would LOVE this, except for the peanut butter, as they both have a peanut allergy. I wonder if anyone has tried it with roasted almond butter?

    1. Hey Melissa,
      I haven’t tried this but I think it would be a good option! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  161. Going to make this and then leave a review… one of my new roomies is allergic to peanuts. I know there are a lot of substitute options, but what’s a good one?

    1. Hey Noah,
      I would use tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  162. I cant wait to make this! I am confused about how to store the noodles and sauce separately since the noodles go into the sauce while making? What do you suggest? Like straining the noodles from the sauce before storing leftovers? Or would you suggest making the noodles separately from the sauce if you are planning to have leftovers? Maybe I am misunderstanding something simple!? Thanks so much for the recipe!

    1. Hi Mary Beth,
      If you think you might have leftovers I would just keep the noodles separate from the broth so that you can store them separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tammi,
      I would just reduce your curry paste slightly, but this dish is not super hot to begin with. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  163. 5 stars
    Wow, this was so good! I subbed the chicken with tofu, but followed everything else as listed. And I’m so appreciative that you include stove top instructions. 🙂 Thanks for sharing this recipe!

  164. 5 stars
    Made this last night and my husband and I both loved it. It is as easy as she says it is, just a little bit of chopping and then it comes together quickly. Wonderful flavor combinations!

  165. 5 stars
    ABSOLUTE Deliciousness! 🙂 My kids and I LOVED IT!! Like something you’d have from a Thai restaurant only 10 times better!
    Thx for the amazing recipe!

  166. 5 stars
    W O W!!!! This is an amazingly delicious meal and super easy to make. I’ve made a bunch of HBH recipes and this is probably the best one yet. 10/10 on flavor and 10/10 on ease!

  167. 5 stars
    Absolutely delicious! One of the best meals I have made in an instant pot. The texture of the vegetables and chicken turned out perfect. I followed recipe as is for instant pot and just added a zucchini since we had one that needed eating. I prepped all my ingredients in the morning then when got home put all in instant pot for dinner. Will be making this recipe again and again. Thank you!

  168. 5 stars
    This is amazing! Even my kids loved it. My new favorite fall soup! I was stingy with the spinach so next time I’ll add more but that’s it.

    1. Hey Barbie,
      You could omit the chicken and add veggies that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  169. Omg!! I just loved this recipe, recently got into Thai cuisine and I am already enjoying and quite inquisitive about what it has to offer me next!! One quick question – can I freeze this for a longer time?

    1. Hey Ashmita,
      Thanks so much for giving the recipe a try! Sure you could freeze this but I would not freeze the noodles. Please let me know if you have any other questions! xTieghan

  170. 5 stars
    Absolutely delicious. We had all the ingredients in pantry & fridge (including basil and red peppers in our garden). Will make it again on a winter night and serve with some homemade naan. My husband raved!

  171. 5 stars
    This recipe has become a staple in our house. The flavours blend so well together. I’ve tried it several different brands of ramen noodle and I find I like the Thai Kitchen brand the best. (saves me from throwing out a flavour packet) but thank you. This recipe is aces.

  172. I haven’t been able to find red curry paste (or any other types of curry paste) at my local grocery store. Are there any substitutes that might be good?

    1. Hey Jordan,
      Unfortunately, I would wait until you can find some curry paste for this recipe, it really give the dish so much flavor. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  173. I am going to try this recipe. It looks delicious and I love Thai food, I am the only one who will be eating it and wondered whether the noodles should be kept separate if reheating for a couple of days. Should I just cook the noodles separate and add to the bowl when eating? I will come back and leave a review once I have made it. Thanks

    1. Hey Debbie,
      Yes I would keep the noodles separate. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  174. I’ll be making this for the fourth time soon and I’d really like to double it. Is that doable in a pressure cooker? PS- this is by far one of my most favorite recipes EVER!! My family doesn’t love it, I’ll be honest, but that just shows how much I love it- I make it anyways! LOL. (Doubling it for a girls night get together). Thank you! Also- could I do this in the slow cooker?

    1. Hey Summer!! What size is your instant pot? I think doubling should work, but I have not tested it. Please let me know if you have any other questions and let me know how doubling it goes. I am so glad you love this recipe! Thank you!! xTieghan

  175. 5 stars
    My family’s new favorite dinner!!! I add broccoli and zucchini. Actually, any additional veggies that we have laying around in the refrigerator. SO good! I cook up extra ramen and it makes 2 meals for my family of 4. Yum!

  176. 5 stars
    My husband and I have been working from home since “Covid” became a reality…and it is great – except at lunch when he comes into my workspace looking for lunch! I actually love getting to work from home – but making lunch everyday is not the most relaxing way to spend my 30 mins break – and I miss the little Pad Thai place around the corner from my office! So finding your recipe has been an absolute GIFT! This is so easy to throw together in the Instant Pot, the flavours are amazing and it’s healthy!
    Thank You! We LOVE your 30 Minute Thai Peanut Chicken Ramen!

    1. Aw that is so amazing to hear, Crystal! I am so glad you have been loving this and I hope you both continue to! Thank you! xTieghan

  177. 4 stars
    I made this and it tasted good but for all the ingredients added I felt like it tasted exactly like regular curry and it was creamy not watery like the picture ( I used exactly the same measurement and regular coconut milk ). Can I skip the coconut milk next time ?

    1. Hey Nora,
      Thanks for giving the recipe a try! If you wanted to skip the coconut milk next time that would be okay to do! xTieghan

    1. Hey Rush,
      You can skip the mushrooms or add another veggie that you enjoy and just omit the fish sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  178. 5 stars
    Girl! This is my third recipe of yours in a week! Today was rainy in Toronto so ramen seemed like a good idea and I needed to use up my red curry paste. I didn’t use mushrooms or fish sauce, and I substituted spinach for bok choy, which I accidentally added to pressure cook but no biggie. It was absolutely scrumptious! My fiancé and I went back for seconds. So happy I don’t need to cook tomorrow. Another winner!

    1. Wow that is so amazing to hear! I am so glad you both enjoyed this recipe, Rachel! Thank you for trying it! xTieghan

  179. 5 Stars!!! Being that I battle high blood pressure I used No Salt Added Chicken Broth, Coconut Aminos in place of soy sauce, 1/2 of the amount of Fish Sauce and 2/3 of the amount of the red curry paste. I also used the healthier rice ramen noodles from Costco. I would definitely warm the noodles separately as the leftovers will be way better separated. Thanks for the great recipe.

  180. 5 stars
    Firstly, this is an amazing popular recipe that’s now a staple in our household, I’m actually missing eating it while pregnant (babies very particular!). My husband has never been a fan of soups – but LOVES this dish, he has recieved many compliments on the smell at work for leftovers!! Sjmo simple to just throw all the ingredients in our slow cooker on low for the day! We usually swap between noodles and rice, just for a variety. Ive noticed you mentioned it could be frozen after being cooked (omitting noodles) but do you think it would work to freeze all the ingredients (omitting noodles) BEFORE cooking? Then can whack it in the slow cooker 🙂
    Also, your incredible to be replying to most of your comments after all these years!

    1. Hey Jessi,
      So glad you have been enjoying this recipe! I think as long as you omit the noodles this would freeze well! xTieghan

  181. Wouaw je viens seulement de tomber sur cette recette et j’ai hâte de la tester cette semaine! Merci beaucoup

    1. Je suis tellement contente que tu aimes celui-ci! J’espère que cela se révèle incroyable pour vous! xTieghan

  182. 5 stars
    I could not get over how dang good this was. Still dreaming of it and when I’ll make it again. What a WINNER.

  183. Are you putting the whole raw unseasoned chicken breast into the pot? And then shred once cooked through?

    1. Hi Brett,
      Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  184. 5 stars
    Delicious, Full of flavor and perfect for a cold spring Afternoon or a winter dinner. The prep time definitely takes more than 5 minutes. More like 15 and I’m an experienced cook.

  185. I tried this today with vegetables – broccoli, carrots, zucchini, bell pepper, onions and spinach. I did not have coconut milk and fish sauce. But it turned out great. Will try this again with chicken and coconut milk next time.

    1. Sounds amazing! I am really glad this recipe turned out so well for you, Anu! Thank you! xTieghan

  186. 4 stars
    This is very good recipe. I used rice noodles instead of ramen and it was delicious. Especially the sauce was perfect, no need for additional seasoning! One thing I would change though is adding the peppers in last together with the spinach, lime juice and cilantro so they would keep their crunch, otherwise they’re kind of soggy. But overall this is a keeper! Thank you!

  187. 5 stars
    I stumbled on this site and have made two of the recipes now (the other being the Thai Chili Corn Chowder), and they were both AMAZING! I didn’t deviate from the ingredients or instructions, and my family of five RAVED about how good they were. Thank you for something creative and and quick that I can add to our menu rotation!

  188. 5 stars
    THANK YOU for this recipe. Made last night and it tasted restaurant quality. I would pay money to order this as takeout! Thanks so much! Insanely easy too

  189. Love this recipe!! Have made this twice and it is so simple/delicious. Subbed ramen for rice noodles and it still tasted incredible. So happy to have found this recipe– one of my new faves.

  190. Recipe looks great! Any idea how long I should cook for if all I have is chicken tenders? Plan to make this tonight.

    1. Hi Zach,
      You can go ahead and leave everything the same! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  191. I would like to make this recipe, but isn’t the sodium level through the roof?
    Many of us need to keep an eye on our salt intake.
    I would like your opinion.
    Thanks.
    Randye

    1. Hi Randye! Yes, this recipe is on the saltier side, so I would suggest not trying it if you need to watch your salt intake. Please let me know if there is anything I can help with! xTieghan

  192. 4 stars
    Really easy to make and so tasty, was a hit with the family!
    I didn’t have peppers so I put broccolini in instead. Also added a bit more heat to mine with some birds eye chilis! Thank you for a great new winter dish!

    1. Amazing! I am so glad this recipe turned out so well for you, Lauren! Thank you so much for trying it out! xTieghan

  193. 5 stars
    Y’ALL. I am not EVEN playin’, this recipe is freaking AMAZING. Holy smokes! The only thing I changed was that I used frozen boneless, skinless chicken thighs–so I pressure cooked it a little longer @14min. PERFECTION. I cannot stop drinking the broth. What an amazing blend of flavors. I can’t wait until this social distancing thing is OVER so I can invite over a bunch of people and impress them with this meal. Thanks Tieghan!!! Your recipes never disappoint!!!!!!!

    1. Hi Lesley! Just follow the directions for the instant pot only slow cook for 4-5 hours on low. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    2. Hi Lesley,
      I would do 6 hours on low. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  194. 5 stars
    YUM YUM YUM! Your recipes are always great and this one is the same – I couldn’t believe how scrummy this was and also so easy ! Thanks for another delicious recipe !

  195. would it be possible to ask people to please TRY the recipe before rating and commenting? It’s so unhelpful and a waste of time to read about their plans to cook! I want to hear how it actually tastes!

    1. Hi KB! I am sorry about that, but many people rate the post, not just the recipe. I hope you understand. Please let me know if there is anything I can help with! xTieghan

  196. This was SO good the first time I made it, and I’m dying to again. Could it be made with green curry paste instead of red? We have green and can’t find red right now, but I wasn’t sure how the green would taste with peanut butter. Thanks!

  197. Made this recipe for dinner yesterday. My family loooovey thai food so they were begging me for weeks to cook this recipe for them. Oh boy it was the bomb! I had to hold myself back to not eat a third bowl. Suuuper deliceous and so easy and quick to make. So excited to eat the leftovers for lunch today,
    Will definitaly make this again! 😀

  198. 5 stars
    This has become a go to recipe in our house. It is one I share with friends new to Instant Pot. It is a favourite. Thank you for posting!

  199. 5 stars
    Absolutely wonderfully SO SO SO delicious! I love Thai food and make it on a regular basis, but the blend of flavor you got here is too good! Loved it! I’ve tried several of your recipes and am looking at your site daily to find more to try! This was my favorite!!! Just when I think you couldn’t have recipes better than this I found the best one! I really appreciate you posting so frequently and constantly replying to everyone’s comments! Thanks for your amazing work especially during this crazy time when everyone is having to cook more. Be healthy and safe! 😘

    1. Thank you so much Alice!! I am really glad you enjoyed this recipe! I hope you continue to love this and others! Stay well! xTieghan

  200. 5 stars
    Made this with the stovetop instructions and it was so easy and really, really yummy. Planning on making this for the rest of our family members and friends when quarantine is over. Until then….more for us. Didn’t have fresh basil but used dried and it was still delicious.

    1. Haha love that there is more for you! I am so glad you enjoyed this and I hope your friends love it as well! Thank you! xTieghan

  201. 5 stars
    I have this going in the instant pot now! I have been eyeing this recipe and then I saw the gluten free noodles you use, I realized that this was something I could enjoy! The prep time was so quick – seriously was only 5-10 min MAX and it smells absolutely scrumptious! Can’t wait for dinner! ?

  202. Ive been sitting on this recipe for a week and finally made it tonight and oooh my it was good. I switched out the spinach for arugula (it’s what I had) and it was so delicious!!

  203. 4 stars
    Delicious! Thick though I read someone thought it was because of the noddles soaking of the broth. Makes sense. Probably could do just two square of ramen. The chicken shredded nicely

    1. Hi Molly! I am really glad you enjoyed this! Please let me know if you have any questions I can answer! xTieghan

  204. I just wanted to drop in to say I have made this recipe countless times. It is SO FLAVORFUL and SO EASY! I also make this for my elderly dad and drop it off for him during this quarantine time and it’s one of his favorite dishes and can serve as many meals for him.. We usually skip the noodles and add brown or mixed rice and it’s delicious. Thank you so much for a wonderful recipe!

    1. Hi Susan! I am so glad you have been loving this recipe!! Thank you so much for trying it! I hope you continue to enjoy this and others! Stay well! xTieghan

  205. I made this last night without the chicken and it was delicious! And probably the easiest thing I have ever made; one pot, just throw everything in and simmer. I will definitely make this again. Thank you!

  206. 5 stars
    I made this yesterday and it was so good, I am glad I took your advice and separated the noodles and filling. I strained out the soup part.

  207. Do you have any thoughts on how to do this in a slow cooker? (ie. how long and at what temp setting?) Thanks, love this recipe!! Just want to try throwing it in the slow cooker and letting it cook while I work from home 🙂

    1. Hey Kelly! Yeah you can cook in the slow cooker. I would cook on low for 4-6 hours, shred the chicken, then add the noodles and cook 15 minutes on high. That will be great! Please let me know if you have any other questions. I hope you love this recipe and happy Easter! Thank you!! xTieghan

  208. My husband and I (thought we) bought all the ingredients for this lovely meal, and it seems we forgot the chicken! Any way you’d recommend that we adapt ground beef to the recipe? Would love to hear your thoughts. Your recipes look absolutely delicious and this week, we’re trying 3!

  209. 5 stars
    Thank you so much for this amazing recipe. My husband and I absolutely loved it and it took no time at all! This will definitely become a staple in our house.

  210. This is our favorite thing to make for dinner! Such nice complex flavors yet easy to whip up. We love it!

  211. 5 stars
    This is beyond the perfect broth ! Delicious;-) it’s a must try ! Thank you for those amazing recipes !

  212. Just made this today – delicious! Easy to substitute too – I don’t like mushrooms and had zucchini on hand so I put that in there, and I used pad thai noodles instead of ramen noodles. Great flavor!

  213. I don’t have chicken, but I have some ground turkey. If I sub that in, should I brown it beforehand or can I just throw it in the instant pot raw? Thanks! Love your blog and recipes

    1. Hi Melissa,
      I would brown the ground turkey first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  214. 5 stars
    the FLAVOURS!!! thank you so much for sharing this recipe! I can’t wait to make it for family and friends

  215. 5 stars
    Just made this for dinner. It was delish!! I love Thai food and trying various recipes. I doubled the lime, added chili garlic sauce to make it spicy, and used spinach and cabbage that I had in fridge. Also, used rice noodles cause I didn’t have ramen. Will make again with a bit less PB next time. Thanks Tieghan for making it easy for me to choose my dinners, made pretzel backer chicken fingers last night.

    1. Thank you so much Rima! I am so glad this turned out so well for you! Thank you for trying it! xTieghan

  216. 5 stars
    This was the first recipe of yours that I have tried and it was delicious! I have made it multiple times already. Looking forward to trying many more of your recipes.

    1. That is so amazing to hear! Thank you so much Erin! I hope you love all of the recipes you try of mine! xTieghan

    1. Hi Tom! You add the whole chicken breast to cook and then shred it afterward! Please let me know if you have any more questions! xTieghan

  217. 5 stars
    Really incredible recipe, I’ve been making it for about a year now and it’s so simple to make! Really lovely recipe!

  218. What are some alternate choices I can use for the soy sauce as to avoid gluten. Gluten free soy sauces tend to be sweeter, will it have any affect with the fish sauce & flavors? (I know I can use rice noodles). Thanks –

    1. Hi Deborah! Have you tried Braggs Liquid Aminos? I think it tastes super similar! Let me know if you have any other questions! xTieghan

  219. 5 stars
    I didn’t have fish oil but this still turned out AMAZING!! So delicious and perfect for a cozy night in.

    1. Hey Jenna! You can just omit the chicken from the recipe. No need to replace it. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  220. 5 stars
    This was so flavorful, comforting on a cold night, and so easily tweakable in terms of vegetables and protein! I left the chicken out and made some soft boiled eggs to go with. I’m new to this site but now a fan, thanks to this recipe!

  221. Hi Tieghan,

    This recipe turned out so great! A question for you – what would you recommend for giving it a little bit of a spicy kick? Is there an Asian chili/hot sauce you prefer?

    Thanks!

    Caroline

    1. Hi Caroline! Sriracha is always a good go to for ramen! Please let me know if you have any other questions! xTieghan

  222. 5 stars
    This is SO good. Simple to make but full of flavour!! Love the instant pot option. I used chicken thighs so reduced pressure cooking time to 8 mins.

  223. 5 stars
    Have been looking fora good coconut milk ramen recipe.. was hesitant to try this cause im not big on peanut flavors. I was so surprised! Its got depth, and so much flavor. The peanut butter isnt that strong, and it is the right amount of salty. I didnt use the bell peppers and added more mushrooms. I also trippled the garlic- using only 1 clove in any recipe is never enough for me. Also added some sriracha for heat.