I’m back from another crazy few days of juggling and the first stop to normality is my blog and need to share what’s for dinner tonight – with cold/hot/warm/freezing/windy temperatures and this is just hour to hour.
So here it is – Thai Peanut Chicken Ramen/noodle soup which goes something like this:
INGREDIENTS
- 4 cups low sodium chicken broth
- 1 can (14 ounce) coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey (omit from my Keto Diet efforts)
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 pound boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 red peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 4 squares ramen noodles (omit from my Keto Diet efforts)
- juice of 1 lime
- 3 cups fresh baby spinach
- 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
- chopped peanuts and toasted sesame oil, for serving (more)
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