Thai Peanut Chicken and Ramen Noodle Soup
Also known as, glorified Ramen.
Soooo, you guys have had Ramen, right?
I think it is probably the most consumed food among high school and college students out there. I kind of have a feeling that if I was a normal twenty-year old, sharing a dorm with other normal people, that this said dorm would most likely be packed with Ramen.
College readers? Am I right?
I have not had Ramen since third grade when my mom and I discovered that our beloved noodle soup actually had not an ounce of nutritional value.
This was a huge bummer for the both us.
Like fudge, what the heck are we going to eat now. It was mid winter in Cleveland when we found this info out and if you have ever been to Cleveland mid-winter, then you know just how much we needed this soup. Seriously, all Cleveland winters NEED a good noodle soup and even though Ramen was maybe twenty-four cents and came from a bag, it was still our soup of choice.
Until we found out it really was doing nothing for us. Oh, and do not ask me why I cared about this in third grade. All I can say is that I have always been a really healthy eater. Meaning I really just only prefer good homemade food that I know what went into it. It’s more a control thing than a healthy thing.
So we ditched the Ramen right then and there.
Whatever, no biggie. And it really wasn’t for me, but I am pretty sure my mom had some serious withdrawals. She is a noodle soup freak and by noodle soup, I really only mean noodles and broth. She takes it heavy on the noodle with a decent amount of broth, but she is good with just that. Nothing else. So, obviously Ramen was her favorite.
I had not thought about Ramen for so long, but then I got a text from my brother, Brendan. If you are somewhat new around this blog, Bren is the brother who lives in Tahoe. Well, actually I think right now he is in Salt Lake City, but I am thinking that is only for the next couple months. No actually I heard he is going to Iceland at the end of the month. I do not know, he is kind of all over the place doing his snowboarding thing. He might creep you out just a bit when you first meet him, but don’t let his bad boy image freak you out. He is honestly one of the most kind and caring guys you will ever meet. And he is a crazy fun, go with the flow, loving life kind of guy. Trust me, you’d like him.
Anyway, he text me after this post and asked for budget meals, “you know, something I could actually afford”.
Budget meals? Ahhh, you mean I can’t use a block of eight dollar cheese? Fudge.
One of his ideas? Glorified Ramen.
I kind of just loved the sound of that, so I went with it. I was this close (imagine me pinching my index and thumb finger together to show you how close) to titling this post “Glorified Ramen”, but the logical side of my brain went with the pungent flavors in the glorified Ramen instead. So lame, I know.
I am not sure how cheap this meal actually is with all the chicken, coconut milk and Thai curry paste, but it’s a pretty dang good, and healthy too! Well, minus the Ramen noodle part, but I am told that if you don’t use the seasoning packet, which is full of sodium and MSG, and boil the noodles, that they are not THAT bad. Ah, yeah and don’t tell me otherwise or I may freak.
Obviously, if you want to make this über health you can swap in your favorite whole grain pasta, but make sure to cook the pasta in the soup a little longer. Oh, and this can be made on either the stove or in the crockpot. The stove is the super quick 30 minute version and the crockpot is the throw everything in, walk away for six hours and come home to dinner version. Both are just as good!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thai Peanut Chicken and Ramen Noodle Soup
By halfbakedharvest
Course: Main Course
Cuisine: American, Asian
Keyword: chicken, peanut chicken, ramen
This can be made on either the stove or in the crockpot. The stove is the super quick 30 minute version and the crockpot is the throw everything in, walk away for six hours and come home to dinner version. Both are just as good!
Ingredients
- 2 tablespoons peanut oil
- 1 pound chicken thighs or breast or a mix sliced (or left whole if using the crockpot)
- 1 teaspoon fresh ginger grated (you may add more to your liking)
- 1 cloves garlic minced or grated
- 1 sweet potato chopped (skin removed if desired)
- 2 red peppers thinly sliced
- 12 ounces cremini mushrooms sliced
- 1/4 cup thai red curry paste
- 2 teaspoons smoked paprika
- 1 ounce can coconut milk 14
- 4 cups low-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fish sauce
- 1/2 cup creamy peanut butter
- 1 lime juiced
- 2 tablespoons brown sugar
- 4 packages Ramen noodle soup seasoning packets discarded (you may also just use your favorite pasta)
- chopped peanuts for serving
- chopped cilantro for serving
Instructions
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To make this on the Stove: Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.
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Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
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In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
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Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
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Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
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To make this in the crockpot add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl. Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
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During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes). Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts.
Recipe Notes
*The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat.
It’s Glorified Ramen time. Slurp.
You are so funny. You should have left it as Glorified Ramen. I live in Italy and my girls and I recently discovered there is an African store that sells Ramen. I think they are actually French Asian Noodles, a poor girl’s version of Ramen The girls go crazy for them and are willing to spend their own allowance on them! Now if only I could get thai coconut milk and spices!
Thanks so much!! Can you order ingredients form Amazon? I used them all the time!
This post made me laugh, Glorified Ramen would have been perfect…and ALL soups are total health foods, didn’t you know!? 😉 I was definitely a Ramen lover..I could eat 2-3 in one sitting..so healthy. This sounds amazing though! Definitely saving it for later!
Haha! Thanks so much, Alaina!
I have some people in my house who are in love with Ramen noodles. I’m pretty sure they would love this too!
Thanks Melanie!!
This looks incredible!!! I love ramen, it’s so yummy, especially when added to the right sauce (like this one!)
Thanks Ali!
Ohhhh Tieghan…if only I had you around during my college days. When I added fresh lemon or lime juice to my ramen, I thought I was reaaaally churching it up…you know, getting all fancy. This Thai peanut chicken version looks amazing – every college student ever needs this recipe!
Ha! Thanks Julia!!
way to make a packet of ramen look like a meal! I definitely ate many bowls of ramen during college…my roommate would drain off the “broth” and stir in butter and peas (for health, ha!), I remember it being awesome but most things that I could afford and thought were awesome then aren’t really things I’d eat now. side note, I love Tahoe! My husband was born there and we go every summer.
Buttered ramen! Haha! Love that!
Thanks so much, Cindy! Oh and can you believe I have never been to Tahoe?!? I have to get there soon!
I stil LOVE ramen noodles. I eat them probably twice a week for lunch and try to “health” it up with lots of spinach, veggies and mushrooms from the salad bar — although I still keep the flavor packet, ugh bad! This looks so SO good, the perfect “glorified” ramen! 🙂
Thanks Nicole! 🙂
Girl, these pictures are SO GOOD. Mind if I ask where you got the background? I’m working on some photo tabletop boards for my blog and am just wondering if you made these yourself or if you just happen to have a super awesome old looking table around the house. 🙂 I’m pinning this! Thai flavors are the best!
Hey Courtney!! Actually, my crazy awesome went and built me the board with some old wood he found lying around and then he painted it!! I was pretty excited!
Thanks so much!
Hey Courtney! I meant to say my crazy awesome dad! Sorry, I need to learn to proof my comments! LOL!
So many amazing flavours here!
Thank you, Kevin!
This looks so good! I used to crave a good ramen every now and then growing up too–and yes, it was a sad day when I realized it contained about 99% of your daily sodium intake, etc. etc, etc.
Love the peanuts!! And pretty much every ingredient in this.
Thanks Laura!!
This soup looks fantastic! I can’t wait to try it!
Thanks so much, Carrian!
This looks so delish! Pinning and making for sure.
Thank you, Danielle!
This. This I want now. Okay that sounded bossy how about please ; )
🙂 Thanks so much, Paula!
hi, I’m a peanut butter animal and this pretty much made my entire day.
Yes!!!
Thanks Christine!
I love dressed up Ramen! Just love those beautiful ingredients.
Thank you, Liz!
I am a college reader and have not bought ramen noodles since I began attending the university! I loved them in middle and high school though, so it may be time to make a grown-up throw-back meal to remember the good ole days. This looks like the perfect dish to try!
Thanks chelsea!! Hope you love this soup! 🙂
Lol…so cute. You should have went with Glorified Ramen. Love it.. 🙂
This looks so amazing… your photos are so great! I cannot wait to give this a try. I confess…I still eat Ramen noodles…packet and all. But now? I think you’ve just changed me. 🙂
Thanks so much, Purdy! 🙂
Those are some beautiful bowls of ramen! Love the peanutty broth!!
Thanks Anna!
Absolutely amazing photography Tieghan! You’re killin it!!!
Thank you so much, Todd!
I love ramen!!!
Thanks Claire!! It is a universally loved food I think!
I think I actually have allllll of this at home! OMG Tiegs you have done it again. I am going to get on this immediately. Though yours looks way more stunning than mine ever will – because my face is going to be planted in it STAT!
Hah! Thanks Megan! Hope it warms you up! I hear it is stormy weather in Seattle!
I love fancied up ramen soups, and this one looks amazing!
Thanks Ashley!
So…..this is totally being actioned! Obsessed with Ramen!
Thanks Lauren!!
Tieghan how spicy did this turn out? With girls ages 5 and 6, we try to keep the spice levels down…the soup looks amazing, hoping we can try it out soon! 🙂
Hey Staci! It is not very spicy, but you can reduce the thai curry paste to 2 tablespoons to make it even more mild if you would like! Hope you guys love this and thank you!
this recipe is intriguing and pretty.. I completely fell in love with ur photography.. delicious !!
Ah! Thank you so much! 🙂
this recipe is intriguing and pretty..Looks delicious
oh my goodness, i will take this glorified ramen ANY DAY. seriously, if i made this, my husband would flip!! we love sprucing up ramen!!
Thanks so much, Julie!! I am kind of addicted now! 🙂
Glorified Ramen sounds just perfect! Wonderful that you can throw it all in the slow cooker!
Thanks Gaby!! I love just throwing things in the crockpot! So easy!
WOAH- seriously! I LOVE it! Another amazing way to use ramen, sometimes that college food hits the spot especially since you found a way to gourmet-ize it. Yeah I just made a word!
HA! Thanks Sophia!
I’m so pumped you made a recipe using Ramen noodles. You’ve definitely given the plain ole Ramen a face lift!
Thanks Coty!
This looks great! A ton of my favorite flavors all together! Glorified noodles? Nahhh. 🙂
Thank you, Crystal!
This soup looks incredible! All of my favorite flavors in one noodle soup, I love it! I have fond memories of Ramen noodles from back in the day. We were never allowed to use the whole seasoning packet (probably less than 1/2) and additional veggies were always added to the cooked noodles ;).
Thanks Laura!!! I cannot believe i had never added anything to ramen before now!
That’s a lovely noodle soup……. So cute.
Thank you!
This is seriously brilliant! Can’t wait to try!
Thank you!
Hi,
You forgot to mention when to add the ginger and garlic on the non crockpot version.
I made this last night. It was good, but I think the Thai Kitchen curry paste isn’t that good. It didn’t taste very curry-y
Hey Pual! That is weird. Was the curry paste expired?
OMG looks incredible!!!!
Thank you, Kate!
I just made this tonight and it was amazing! Huge portions tho!
The only thing I changed was peanut oil to olive oil. I just didn’t have any. 🙂
So happy you loved this!! Thanks for making it!
Hi! Just discovered your site and can’t stop pinning practically everything you’ve made! I am a huge crockpot fan, but would rather take the time with the stovetop version if it comes out better. In your opinion, which method has better results??
Both versions are equally just as good. Really I would do what your time allows!
And thank you for the sweet comments! So happy you are liking my recipes!
Where do you add the ginger and garlic on the non crockpot version.
Thanks!
Hey Al, in the very beginning with the rest of the ingredients. Hope you love this!
It was really good.
This is a great recipe for weight loss although you can’t eat at night because of the carbs in it. By and large it is healthy.
Thank you!
So I thought I’d post some feedback on this soup. It’s the type of soup myself and my family usually likes. I made it in our crockpot. It was pretty mushy by the time it was finished cooking. Next time, I will put the potatoes and red peppers in halfway through to allow the veg to keep some consistency. Also, I think the peanut butter was too strong. I’ll only put in 1/4 of a cup or leave it out because the soup base will be fabulously tasty with the coconut milk and the red curry paste. Lastly, I used angel hair pasta in it, the last 10 minutes. I will cook it separately and just put the soup over it. It was overdone by the time I served it. Anyway, the favors were there! It just needs some tweeks IMHO. Thanks so much for the fab start. 😉 I need all the help I can get!
This soup is just brilliant!
Thank you so much!!
Which way is better with the crockpot or the stovetop?!?????
Looks great can’t wait to try!!!!
Either way works equally well. Just do what is easiest for you. The stove is obviously quicker.
If you go to an Asian grocery store you can purchase ramen noodles which are dried, rather than defrydrated. No nasty soybean or cottonseed oils, just noodles. Pretty cheap too. I can purchase a kilo of noodles for 3 dollars, while instant ramen are 50 to 60 cents a packet locally. The dry noodles come in 10 portion-sized cakes FYI.
Thanks for the tip, just wish I had an Asian Grocery store near by!
OMG! I have been salivating over this recipe. So much I found myself at Kroger at midnight so I can make this recipe this morning! I love ramen noodles & PHO, Vietnamese noodle soup so this was a no brained for me to make. I’m so excited for lunch!!!!
Ok, update… So I made this today. The favors are amazing. I would change just a few things. I would parcook the sweet potato because they burnt but they were still somewhat salvageable if you like charred food. Me not so much only thing I like chared are burgers & roasted red peppers. So that’s the first thing. Secondly I think 3 packs of ramen is plenty. After it sat for awhile it soaked up all the broth & became pasty. Actually I would halve the recipe because there’s only 2 of us….I think I would precook the noodles separately, again the paste factored into this decision. Lastly 1/4 c peanut butter would be sufficient because it masked the coconut milk & I do love that coconut milk! Well, I did say lastly but an afterthought just occurred. I would use more chicken broth. The flavor is delicious but the peanut butter, & don’t get me wrong here, I do love a great satay with peanut dipping sauce, but it was a little overpowering. You can bet I will be making this again…maybe I’ll fish out all the chicken & start all over again.
Looking at these photos…I was just craving it sooooo bad and I went out and picked up all the ingredients I didnt already have and made it for dinner. However I used tomatoes, shitake mushrooms, and needle mushrooms as my veg, extra ginger and garlic (as usual.) This soup was the bomb. It was as good as these photos look and I served it with stir fried chinese greens. We had leftovers (so yay more for lunch!) and I cant remember the last time I have been so ridiculously grateful towards a food blogger before. You rock!! Thanks for providing the perfect dish for my evening, will be making this again! oh oh and cant wait to try your cinnamon brioche!
BTW tip: like Jasmine above stated, you dont need to buy those crummy deep fried instant noodle packets, get the dry ones (they come in several a pack) and just pour your soup over one and it will cook in your individual bowl.
SO excited you loved this, THANKS!!
Girl, I made this tonight, followed the recipe exactly. It was amazing! My wife was in heaven.
SO happy you loved it, THANKS!!
Awesome soup. Seriously AMAZING. The only thing I will do differently next time is use a little less fish sauce, as the soup was just a little too salty for me. Otherwise, AMAZING!
I made this recently, minus the fish sauce, and it was DELICIOUS. Definitely going on my go-to recipes list. Thank you!
I was just wondering if I should use breast or thigh? Or what the difference in the two would be? I know breast can dry out but would also be easier for me to cut into cubes. But I loooove love thighs. What did you use?
I used breast, but wither or will both work great. If you prefer thighs, I would go with thighs. I hope you love this! 🙂
use breast if making on stovetop and thighs if making in the crockpot because the breast is not good for cooking long periods of time, they tend to try out, unlike the fattier thighs.
Thanks Jane! I would say the same thing!
Girl! Dang this was good! I made this last night. I think the only thing I would maybe do next time is use a little less brown sugar and even that is a preference – whenever I cook dinner with sugar in it, I tend to add it slowly just because I’m weird about sweet/savory food. That said, it’s very reminiscent of a Thai curry sauce. My husband said he ate way too much of it cause he couldn’t stop. I really love the sour flavor of Thai soups so maybe next time I’ll try adding even more lime and fish sauce. Thanks! Will be trying your other asian soups/ramens on here – we have a ton of condiments to use up in the pantry 🙂
All that prep n ingredients makes an awesome soup that doesn’t even require the ramen ?. Here’s my simple quick Thai ramen… Chile lime shrimp flavor ramen ? scoop of peanut butter, garlic powder, left over chicken, hand full of salad mix…
Hey! Just thought I would point out that my husband and I made this and totally failed to add in ginger and garlic because in the original instructions, both of those ingredients don’t show up so we kind f forgot about them until the end. I assume they go in at the same time as the sweet potato??
HI Rena,
Yes, I am sorry they go in at the same time. I will fix the recipe.
Makes perfect sense! it was just easy to forget about in the process. Thanks!
this is incredible! I love it. I just made this recipe & posted it on my blog, with credit to you 🙂
I have made the stove version of this and absolutely love it. It’s become an obsession of mine. Now I want to try the slow cooker version as I’d like to throw it in at lunch from work. I am just wondering… It says ( or left whole if using the crockpot) for the chicken. Does this mean do not slice when adding to the slow cooker in the beginning, leave whole, and then shred or cut up after the cook time?
HI! Yes, leave the chicken whole when using the crockpot method. Let me know if you have questions. THANKS!
Best thing i’ve ever made. EVER. I used my weed peanut butter in place of half of the peanut butter called for in the recipe. So good. This is the only thing i will eat from now on.
My first foray into Ramen Soup was your recipe. I modified your recipe, with extra broth, seitan instead of chicken. The whole family loved it. Yaay! Thank you.
SO glad you liked it!! Thank you (:
Sounds wonderful. One question though. I make soup on the weekend for eating during the week at lunch. Will this keep well, or should I leave the noodles out until I am ready to eat it each time? I just don’t want them to fall away to nothing.
Can you make this without chicken? My daughters a vegetarian. She loves pad Thai with tofu.
Hi Tamara!! Yes, that would be delish!! The chicken is totally not needed and tofu would be great or just omit it completely! Let me know if you have questions. Thanks!
I put this in the crock pot this last night and couldn’t wait for lunch time as soon as I woke up this morning! I love this sauce and will definitely be using the recipe again. The only thing I would change would be to add the peppers a few hours into cooking, as mine turned out very soggy! I will probably put some more sweet potato in next time as well. Love the crock pot hack!
Thank you so much! So happy you loved this and love the suggestion about the peppers! 🙂
Awesome! So happy you enjoyed this Megan!! Thank you!
So when do you add the garlic and ginger if you’re cooking on the stove???
Hi! Add them with the sweet potatoes and peppers. Sorry about that, fixing the recipe. Hope you love this. 🙂
OMG! I unfortunately didn’t have ramen noodles so I had to use elbow macaroni but wow this was so good. I didn’t even have all of the oils (I had to use some substitutes) but it was still amazing. Can’t wait to try it again with ramen!
So happy you loved this!! And yes try with ramen haha! Thank you!
I’m very excited to try this recipe! I just have one question, what can I substitute for sweet potatoes? I love them, and I think they will add nice flavor, and I don’t want to miss out on that, but I can’t eat them anymore. They make me sick 🙁 any ideas for a good substitute?
haha! over sweet potatoes, huh? I get that! lol! You can use carrots, brussels sprouts, really whatever your favorite veggie. Let me know if you have questions. Hope you love this and Merry Christmas?
Searching for new recipes and this looks great. Can’t wait to make it this week to bring to the ski lodge for lunch! But, thought you should know, it looks like this guy stole your recipe – even your text and pictures! http://thedisasterchef.com/survival-thai-peanut-chicken-and-ramen-noodle-soup/ His post is coming up in some of those recipe slideshows and I only found you because I was looking for similar recipes with reviews and tips from people who had tried them.
Hi! Thank you so much for letting me know. I will look into it.
Made this last night for my husband and I. We couldn’t deal with how good it tasted. Super clutch recipe. You inspire me for days, Tieghan! Can’t wait to start a blog on my own. I have been wanting to for a while and you really make me want to get my act together and start doing it!
I am really happy you and your husband loved this recipe Samantha! You should definitely start a blog of your own, if thats what you love! Thank you!
I knew when I read it that the cooking time was off. To prep the many ingredients takes a 1/2 hour. So, it’s not quite as quick and easy as it is presented. I made it almost exactly as written (added 2 cups of chicken broth and cooked noodles separately). I liked the mix of veggies and the flavor was great. The real test of whether I will make it again will be how the leftovers hold up.
Do you think you could substitute almond butter for a slightly different taste instead of peanut butter?
Yes, I think almond butter would work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My son a very picky eater send me this recipe and asked that I make it for dinner one night. Well let me tell you it was amazing!! I couldn’t even believe how good it was. My son said nothing during dinner he just ate! Can you suggest more recipes using the fish sauce and red curry paste? I have been telling everyone to check out the recipe.
Hi Heather! I am so glad you and your son LOVED this recipe! I will link some more recipes below for you!
https://dev.halfbakedharvest.com/coconut-curry/
https://dev.halfbakedharvest.com/slow-cooker-thai-butternut-squash-curry/#bo-recipe
https://dev.halfbakedharvest.com/thai-peanut-chicken-pumpkin-curry-wsticky-pomegranate-rice/#bo-recipe
https://dev.halfbakedharvest.com/coconut-lime-chicken-curry-rice-noodles/#bo-recipe
I used Hakubaku organic ramen noodles. They have9 G protein answers 3 g fiber if you eat a whole bundle, which I did not. They’re fairly high in sodium though. Anyway, this was delicious and a fish my family could all agree on.
I am so glad your family loved this recipe, Louise! Thank you!
Made this tonight for dinner. The flavors are to die for…so warming. Next time I will use 2 packets of noodles as they absorb all of the broth. It ended up tasting more like noodles with sauce as opposed to a brother soup!
That said, it was fabulous. Thanks!
Thank you so much Kay! I am so glad you loved this recipe!
Hi, we made this last night and it had great flavor but a tad too salty. Any suggestions? I used low sodium soy sauce and chicken broth.
HI! I would reduce the soy sauce to 2 tablespoons and see if that helps! Please let me know if you have any other questions. Glad you love this recipe. Thanks so much!! xTieghan
Made this tonight, and my husbands first words about it was “this is delicious” and he wasn’t wrong. This was very good ramen. Soo creamy, so peanutty, so yummy. I did follow the recipe, and i dont think i changed anything up. Maybe just added some extra salt. While eating it, i couldn’t help but feel like something was missing. Maybe it was some spiciness, maybe something else, im not sure. I syill ate it and enjoyed it.
Husband also said “this is the only thing we’re eating from now on” lololol when i mentioned something about food.
Great recipe, 10/10 would recommend. we will likely have it again in the future.
That is so amazing to hear Angie! Thank you so much! xTieghan
Amazing , as are all of your recipes !!
I am cooking for a vegetarian family , what could I add instead of the chicken ? I’m not too familiar with vegetarian at all .
Thank you ?
Thank you Jenny! I am so glad this turned out so well for you! xTieghan
Love this recipe! Just eating it now and wondering what you would recommend to add some spice that is complimentary to the other flavors? Thanks!
Hi Lauren,
Thanks so much for trying the recipe! Try adding some red pepper flakes for extra spice! Please let me know if you have any other questions. xTieghan
This was an absolute hit with both my two-year-old and my husband. They both loved it, and my two-year-old was asking for more “drink food.” (He skipped the spoon and just poured the soup into his mouth.) My small edits were a doubling of the peanut butter, a halving of the noodles, and adding a can of water chestnuts. I also didn’t have enough curry paste and so I added a little more paprika, but I don’t think it suffered too much! All in all, we will definitely be making this when I get in. Thanks for the recipe!!
Wow that is os great!! I am so glad you all enjoyed this recipe, Gwen!! xTieghan
Oh.my.word. Slurp is right, this is so delicious! Only thing I did differently was to put the hot soup in my bowl and then add the ramen so it wouldn’t get too soggy. Excellent recipe, thank you!
YES!! I am so glad you enjoyed this Jennifer! xTieghan
In your directions for the crock pot, you don’t mention adding the lime juice. Was that intentional, or should lime juice be added to the crock pot? Thanks!
Hey Darlene,
I like to add the lime juice as a garnish. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Just wanted to update my comment above – I went ahead and added the lime juice. The only changes I made were since I couldn’t find red curry paste, I used a mild curry paste. I also used 3 bunches of GF millet & brown rice ramen noodles (sold at Costco) at the very end, and it was delicious! This was so flavorful, and worth all the ingredients! My kids even ate the mushrooms!
Yes! So happy this turned out so well for you Darlene! Thank you so much for trying this recipe! xTieghan
seems to be a typo- “1 ounce can coconut milk 14” is that a 14oz can of coconut milk?
Hey,
Sorry, it should be 1 (14) ounce can of coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do I just add the chicken raw into the crock pot? Newbie over here!
Hey Katie,
Yes you sure do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I forgot how I originally stumbled upon this recipe. I’ve made it countless times over the past year, exactly as written, and it’s a hit every time! I’ve made it for coworkers and potlucks, It was one of the first dishes I every cooked for my boyfriend, and he tells me it’s one his top five dishes, ever. We recently went to visit his family abroad, and made them this dish and they loved it equally as much. (We did make one separate pot with out fish sauce because of an allergy. Still good, but definitely not as good as the full on original version.) You now have two fans in Mexico already making their versions of this!
Hey Kate,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Making this this weekend! If we know we’ll have leftovers, do you recommend only putting in part of the noodles and then saving the rest to add when heating up leftovers?
Hey Cameron,
Yes, if you think you will have leftovers I would keep the noodles out of the broth. I hope you love the soup, please let me know if you have any other questions! xTieghan