This recipe is easy enough for weeknights and still so DELICIOUS. Lately I’m loving soups, and just one pot meals. This one requires little to no effort, and can be done in 30 minutes. Everything goes in the same pot on the stove (or in an instapot), set a timer for 20 minutes, and walk away. Then come back, shred the chicken, add in the noodles of your choice (I used miracle noodles in replace of ramen noodles), cook for about 5 more minutes, and you’re done.
Yup, it’s that simple! Enjoy!
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Ingredients:
32 oz chicken bone broth
1 can unsweetened coconut milk
1/3 cup gluten free soy sauce or coconut aminos
1 tablespoon fish sauce
2 tablespoons honey
1/3 cup creamy peanut butter
1/4 cup Thai red curry paste
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 tablespoon minced or grated ginger
2 cloves garlic, minced
juice of 1 lime
2 handfuls of baby spinach
2 packages of miracle noodles (or traditional ramen noodles)
1 tablespoon siracha
2 tablespoons fresh cilantro, chopped
chopped peanuts for serving
Step 1
In a large soup pot, combine the chicken broth, coconut milk, gluten free soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes, covered.
Step 2
Once done cooking, remove only the chicken from the pot, and shred using 2 forks.
Step 3
Add chicken back into pot, and bring soup to a boil over high heat. Add in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
Step 4
Ladle the soup into bowls and top with peanuts and cilantro, and enjoy!
VEGAN OPTION: replace the chicken with tofu, replace the fish sauce with a vegan fish sauce and replace the bone broth with vegetable broth.
Living Intuitively 