Stovetop Method

1. In a large soup pot, combine the chicken broth (4 cups), coconut milk (1 can), soy sauce (1/4 cup), fish sauce (2 tablespoons), honey (2 tablespoons), peanut butter (1/3 cup), and red curry paste (1/4 cup).
2. Add the chicken breast (3/4 pound), sliced cremini mushrooms (8 ounces), chopped red bell peppers (2), grated ginger (1 tablespoon), and minced garlic (1 clove).
3. Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes or until the chicken is cooked through and shreds easily.
4. Remove the cooked chicken, shred using two forks, and return the shredded chicken to the pot.
5. Bring the soup to a boil over high heat. Stir in the ramen noodles (2-4 squares), lime juice (1 lime), fresh baby spinach (3 cups), and fresh cilantro or basil (1/3 cup). Let sit for 5 minutes or until the noodles are soft.
6. Ladle the soup into bowls and top with chopped peanuts and a drizzle of toasted sesame oil. Enjoy!

Instant Pot Method

1. In the bowl of an Instant Pot, combine the chicken broth (4 cups), coconut milk (1 can), soy sauce (1/4 cup), fish sauce (2 tablespoons), honey (1/3 cup), peanut butter (1/3 cup), and red curry paste (1/4 cup).
2. Add the chicken breast (3/4 pound), sliced cremini mushrooms (8 ounces), chopped red bell peppers (2), grated ginger (1 tablespoon), and minced garlic (1 clove).
3. Cover and cook on high pressure for 10 minutes .
4. Once done cooking, use the natural or quick steam release to vent.
5. Set the Instant Pot to sauté. Shred the chicken, stir in the ramen noodles (2-4 squares), lime juice (1 lime), baby spinach (3 cups), and fresh cilantro or basil (1/3 cup). Let sit for 5 minutes or until the noodles are soft.
6. Ladle the soup into bowls and top with chopped peanuts and toasted sesame oil. Enjoy!