Creamy Thai Chicken Ramen Bowl

Creamy Thai Chicken Ramen Bowl

This easy Creamy Thai Chicken Ramen Bowl will be a hit with the family and the cook. It's simply made with pantry staples and Campbell's® Creamy Chicken Soup. It's loaded with fresh vegetables, chicken, and lots of noodles all in a flavorful broth.

5 from 2 votes

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Course: Dinner

Cuisine: American

Keyword: thai chicken ramen

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 290kcal

Ingredients

1 tablespoon sesame oil
2 garlic cloves, diced
1 cup sugar snap peas
1 medium red pepper, diced
2 carrots, sliced
¼ cup red curry paste
¼ cup reduced sodium soy sauce
3 cups chicken broth
1 can 1 (10.5oz) can Campbell's® Cream of Chicken Soup
½ cup coconut milk
¼ cup peanut butter (I used natural)
1 tablespoon honey
3 boneless skinless chicken breasts
3 packages of ramen noodle soup (discard seasoning packets)
chopped peanuts (optional)
basil and mint (optional)

Instructions

Heat a large pot over medium-high heat and add sesame oil. When it's warm add garlic, sugar snap peas, peppers, and carrots. Toss gently and cook for 5-7 minutes or until the vegetables begin to get tender.
Add the red curry paste, soy sauce, chicken broth, Campbell's® Cream of Chicken Soup, coconut milk, honey, and peanut butter. Whisk until combined then add chicken breasts. Bring to a simmer then reduce heat and cook over medium-low and simmer for 15 minutes.
Meanwhile boil a pot of water over medium heat. Add the 3 ramen squares and cook according to package directions. Drain and set aside.
Once the chicken is done cooking, remove it from the pot and shred with two forks. Return chicken to pot.
Assemble bowl by putting ramen noodles in the bottom of the bowl and topping with Thai Ramen soup. Top with basil, mint and chopped peanuts. Serve with chopsticks.

Nutrition

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