Thai Peanut Chicken and Ramen Noodle Soup
"*The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat...."
INGREDIENTS
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2 tablespoons peanut oil
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1 pound chicken thighs or breast or a mix, sliced (or left whole if using the crockpot)
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1 teaspoon fresh ginger, grated (you may add more to your liking)
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1 cloves garlic, minced or grated
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1 sweet potato, chopped (skin removed if desired)
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2 red peppers, thinly sliced
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12 ounces cremini mushrooms, sliced
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1/4 cup thai red curry paste
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2 teaspoons smoked paprika
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1 (14 ounce) can coconut milk
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4 cups low-sodium chicken broth
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1/4 cup reduced sodium soy sauce
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2 tablespoons fish sauce
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1/2 cup creamy peanut butter
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1 lime, juiced
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2 tablespoons brown sugar
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4 packages Ramen noodle soup, seasoning packets discarded (you may also just use your favorite pasta)
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chopped peanuts, for serving
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chopped cilantro, for serving
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