Thai Peanut Chicken Ramen with Avo



  • 1 L (4 cups) chicken stock
  • 400 g tin coconut milk
  • 60 ml (¼ cup) soy sauce
  • 30 ml (2 tbsp) smooth peanut butter
  • 70 g packet Thai yellow curry paste
  • 4 chicken breasts
  • 1 spring onion, thinly sliced + extra
  • 2 x 50 g packets ramen or 2-min noodles (without spice)
  • Juice of 1 lime + extra cheeks for serving
  • 2 handfuls baby spinach
  • Handful coriander, chopped + extra
  • 60 ml (¼ cup) roasted and salted peanuts
  • 1 avocado, halved
  • Salt and pepper


  1. Heat the stock, coconut milk, soy sauce, peanut butter, curry paste, chicken and spring onion on medium. Simmer for about 15 minutes or until the chicken is cooked. Shred the chicken with 2 forks.
  2. Return chicken to the soup and bring to a boil over high heat. Stir in the noodles, lime juice, spinach and coriander. Cook for about 3 minutes or until the noodles are soft.
  3. Ladle into 4 bowls and top with peanuts, extra spring onions, extra coriander and extra lime cheeks. Remove the avo skins and pip. Thinly slice through the width and divide between the bowls. Season with salt and pepper.