Step 1

Cook chicken and onion. In a Dutch oven heat the peanut oil over medium-high heat. Add the chicken and the onion and cook for 5 minutes until the onion softens and the chicken is no longer pink.

Step 2

Add aromatics. Add the garlic, ginger, and red curry paste. Cook and stir for another minute or so until the chicken is coated in the red curry.

Step 3

Add liquids. Use a spatula to scrape the bottom of the dutch oven to release the brown bits. Add the chicken broth, coconut milk, peanut butter, fish sauce, soy sauce, and brown sugar. Stir to mix well. Try to use your spatula to break apart the peanut butter. The peanut butter will melt into the broth once it starts simmering. Taste the broth. You can add more Thai red curry paste if the broth is not spicy enough.

Step 4

Add mushrooms and simmer. Once the broth comes to a boil, add the mushrooms. Turn the heat to medium-low heat and cover the pot. Simmer for 5 minutes.

Step 5

Add peppers and ramen. Remove the lid, turn to medium-high heat and bring to a boil. Stir in the bell peppers and ramen noodles. Boil according to the package instructions until the noodles turn tender, 2 to 3 minutes.

Step 6

Finish the soup. Turn off the heat and stir in the lime juice. Taste and adjust seasoning with salt as needed.

Step 7

Garnish and serve. Serve topped with cilantro, chopped peanuts, a drizzle of sesame oil and lime wedges.