I was inspired by this recipe on Half Baked Harvest, but changed it a bit to suit our tastes. The result is a flavor packed soup that is not your average bowl of Ramen.
To make this #dinnerdoneby9am I make the soup base and add the vegetables in the morning, refrigerate all day, then reheat and add the chicken, noodles, and spinach and cook through before serving.
-4 cups chicken broth
-1 can (14 ounce) coconut milk
-2 tablespoons low sodium soy sauce
-2 tablespoons fish sauce
-2 tablespoons honey
-1/3 cup creamy peanut butter
-1/4 cup Thai red curry paste
-3-4 boneless, skinless chicken breasts, thinly sliced
-16 ounces mushrooms, sliced
-1 red pepper, sliced
-1 inch fresh ginger, minced
-1 clove garlic, minced
-2-4 squares
-juice of 1 lime
-3 cups fresh baby spinach
-fresh cilantro and chopped peanuts for serving
In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the mushrooms, red pepper, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 10 minutes. Stir in the chicken, simmer 7 minutes. Stir in the noodles, cook until the chicken is cooked through and the noodles are tender. Stir in the lime juice and spinach, garnish with cilantro and peanuts and serve.
