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)