Ingredients

4 cups of low sodium chicken broth

1 can coconut milk

1/4 cup low sodium soy sauce

2 tbs fish sauce

2 tbs honey

1/3 cup Mayvers Smooth Peanut butter 

1/4 cup Thai red curry paste

2-3 skinless chicken breast

2 cups of mushrooms

2 red capsicum

1 inch of fresh ginger, grated

1 clove of garlic, minced

1 pack ramen noodles

Juice of 1 lime

3 cups of baby spinach

1/3 cup of fresh basil or coriander

Serve with chopped peanuts, coriander & sriracha if you like more spice

Method

1. In a large pot combine chicken stock, coconut milk, soy sauce, fish sauce, honey, Mayver’s Smooth Peanut Butter & curry paste.

2. Add the chicken, mushrooms, capsicum, ginger & garlic.

3. Set over a medium heat & bring to a simmer, reduce heat to medium-low & simmer for 15 minutes or until chicken is cooked through.

4. Remove the chicken & let it rest for 5 mins, shred the chicken & add it back to the pot.

5. Bring the soup to boil over a high heat, stir in the lime juice, coriander and spinach.

6. Meanwhile, cook the ramen noodles according to packet instructions & place them in a serving bowl.

7. Ladle in the soup & add any toppings you like.

Delicious recipe by @_lizzieluvs