Thai Peanut Chicken Ramen Soup

1. Cut the pepper into sticks. Cut the lime into wedges. Separate the mint and the cilantro leaves from the stems.

2. In a pot, combine the coconut milk, the bouillon cube, the curry paste, the peanut butter, 3 ^2P | 5 ^3P cups of water and 1 tbsp of sugar. Bring to a boil and add the chicken and the peppers. Lower the heat, cover and simmer for 15-20 minutes.

3. Remove the chicken breasts from the broth and shred them using two forks.

4. In the same pot as the broth, add the noodles and cook for 4-5 minutes. At the end of cooking, add the shredded chicken and the lime juice, to taste. You can also cook the noodles separately in a pot of boiling water, for a thinner soup.

5. Serve the chicken ramen soup. Garnish with the mint and cilantro leaves. Bon appétit!