Survival Thai Peanut Chicken and Ramen Noodle Soup

Survival-Thai-Peanut-Chicken-and-Ramen-Noodle-Soup
Rated
[Total: 484    Average: 3.1/5]

A tasty way to get some oriental flavor in your diet in an emergency cooking situation.    Most ingredients can be used optionally, depending on what you have on hand.

 

 

 

 

 

Ingredients

    • 2 tablespoons peanut oil
    • 1 pound chicken thighs or breast or a mix, sliced (or left whole if using the crockpot)
    • 1 teaspoon fresh ginger, grated (you may add more to your liking)
    • 1 cloves garlic, minced or grated
    • 1 sweet potato, chopped (skin removed if desired)
    • 2 red peppers, thinly sliced
    • 12 ounces cremini mushrooms, sliced
    • 1/4 cup thai red curry paste
    • 2 teaspoons smoked paprika
    • 1 (14 ounce) can coconut milk
    • 4 cups low-sodium chicken broth
    • 1/4 cup reduced sodium soy sauce
    • 2 tablespoons fish sauce
    • 1/2 cup creamy peanut butter
    • 1 lime, juiced
    • 2 tablespoons brown sugar
    • 4 packages Ramen noodle soup, seasoning packets discarded (you may also just use your favorite pasta)
    • chopped peanuts, for serving
    • chopped cilantro, for serving

Instructions

  1. To make this on the Stove, or campfire: Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.
  2. Add another tablespoon of peanut oil, the sweet potato(or plain potato)  and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
  3. In the meantime,  get 1 cup of chicken broth very hot. Carefully stir in the peanut butter until completely smooth.
  4. Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar.
  5. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
  6. Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
  7. To make this in a dutch oven add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the dutch oven. Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
  8. During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes). Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts.
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