# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
→ Vegetables & Aromatics
02 - 1 tablespoon vegetable oil
03 - 1 medium red bell pepper, thinly sliced
04 - 1 cup shiitake mushrooms, sliced
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 spring onions, sliced (white and green parts separated)
→ Broth & Noodles
08 - 4 cups low-sodium chicken broth
09 - 1 can (13.5 fl oz) unsweetened coconut milk
10 - 2 tablespoons soy sauce
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 7 oz ramen noodles (fresh or dried)
→ Peanut Sauce
14 - 1/3 cup creamy peanut butter
15 - 1 tablespoon sriracha, or to taste
16 - Juice of 1 lime
→ Garnishes
17 - Fresh cilantro, chopped
18 - Roasted peanuts, roughly chopped
19 - Extra lime wedges
# Directions:
01 - Heat vegetable oil in a large pot over medium-high heat. Add chicken slices and cook until lightly browned and just cooked through, about 4 minutes. Remove chicken and set aside.
02 - Add white parts of spring onions, garlic, and ginger to the pot. Sauté for 1 minute until fragrant.
03 - Add sliced bell pepper and shiitake mushrooms. Cook for 3 to 4 minutes, stirring regularly, until vegetables are softened.
04 - Pour in chicken broth, coconut milk, soy sauce, fish sauce, and brown sugar. Stir thoroughly and bring to a gentle simmer.
05 - In a small bowl, whisk together peanut butter, sriracha, and freshly squeezed lime juice until smooth. Stir the sauce into the pot.
06 - Add ramen noodles and simmer following package instructions, usually 3 to 4 minutes, until tender.
07 - Return cooked chicken to the pot and heat through, ensuring all components are well combined.
08 - Taste soup and adjust seasoning with additional lime juice, soy sauce, or sriracha as desired.
09 - Ladle soup into bowls and garnish with the green parts of spring onions, chopped cilantro, roasted peanuts, and extra lime wedges.
