Thai Chicken Ramen

Serves 4 to 6 People

This recipe is based on a recipe on Pinterest (on Pinterest, click on the photo, or on the button that says "" to see the full recipe).

It is really easy and quick to cook this, and it is absolutely delicious.

The main difference with my version is that you don't need an "instant pot" (I don't have one).

I use basil, not cilantro, because I hate the taste of cilantro, and I leave out the red peppers because Sheryl can't eat them (you can add more mushrooms to compensate).

Thai Chicken Ramen



  1. Add all the ingredients, except the ramen noodles, to a large casserole dish;
  2. Heat until the broth starts to simmer, stirring occasionally, then reduce the heat and simmer for 10 minutes with a lid on;
  3. Slice (shred) the chicken into thin strips about 1 inch long;
  4. Once the broth has cooked for 10 minutes, add the ramen noodles;
  5. Simmer for another 5 minutes, stirring occasionally (to separate the noodles);
  6. Garnish with a handful of peanuts and serve.