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This colorful Chili Crisp Chicken Ramen in Ginger Soy Broth is full of Thai flavors and so simple to make at home. Made with flavorful Thai curry paste and doused in a chili crisp butter sauce. The chicken is cooked until caramelized around the edges. It’s then added to bowls of steaming hot ginger broth with ramen noodles and butternut squash. A wonderful balance of spicy, sweet, and savory flavors.

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Fall officially begins next Saturday, but at home in Colorado, now is our fall. The days are cooler, the nights are pretty chilly, and our leaves have begun to change to shades of light yellow. Even here in New York, there are trees scattered throughout the city with yellow leaves, it’s so pretty.

With cooler days here, or at least cooler nights here, I love the idea of noodles in a steamy, simmering broth. It’s cozy, warming, and healthy, but not super heavy. A really great balance.

With this recipe, I knew I wanted to add in some butternut squash for an autumn touch. I love using squash in the fall!

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Here are the details

Step 1: make the broth

I like to start with the ginger broth to give it time to simmer and for all the squash to properly cook.

The key is to first caramelize the shallots. They add so much flavor and make the broth feel rich and indulgent. Then I mix in the cubes of butternut squash. I prefer to buy my butternut squash whole, and then chop it.

But if that requires a bit too much of your time, you can easily use pre-cut cubes of butternut squash from the store. I will say, it’s a very convenient option if you’re busy or don’t love to chop.

Let the broth simmer while you cook the chicken.

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Step 2: the chicken

It’s a little crispy, a little spicy, but simple. Toss it up with some arrowroot or cornstarch to help with the crispiness. Then cook it up with Thai red curry paste and a splash of fish sauce.

You can certainly use tamari or soy sauce too, but I love fish sauce.

And for the chili crisp butter, make sure to use a high-quality grass-fed butter for best flavor. I love Straus Organic European butter. Then just cook the garlic and chili flakes in the butter until golden and crisp.

Step 3: serve and enjoy

To serve, I like to arrange the noodles in low bowls. Then spoon the steaming broth over and top with chili crisp sauce. Then add fresh green onions for a nice pop of color and flavor at the end.

That’s it, enjoy immediately! This takes less than an hour to make and it’s not only delicious but fun! A great recipe to transition into cozy fall days.

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Looking for other fall weeknight dinners? Here are my favorites: 

French Onion Dumplings

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Spicy Ginger Sesame Crusted Salmon Bowls

30 Minute Thai Peanut Chicken Ramen

Dan Dan Noodles

30 Minute Caramelized Shallot Beef Ramen Noodles

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

Lastly, if you make these Chili Crisp Chicken Ramen in Ginger Soy Broth, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chili Crisp Chicken and Noodles in Ginger Soy Broth

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 558 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Ginger broth


  • 1. To make the broth. Melt together the butter, shallots, and butternut squash in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Mix in the wine, cooking until the wine cooks into the shallots, another 5 minutes. Add ginger and garlic and cook 1 minute.
    2. Pour in the broth, soy sauce, and pinch of pepper. Simmer over low heat.
    3. In a bowl, toss together the chicken and cornstarch.
    4. Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.
    5. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
    6. Arrange the noodles in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce, chicken, and green onions. Enjoy! 
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Chili Crisp Chicken Ramen in Ginger Soy Broth |

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  1. 5 stars
    Followed the recipe to the T (Except that I had a little more chicken and fried it in batches) the flavours are divine! It looked just like the picture – my family loved this dish!

  2. 3 stars
    The squash felt out of place. I added a squeeze of lime juice and sirracha. Those really turned it up. I just don’t like it enough to want to make it again.

  3. I’ve made this twice now. First time I followed the recipe exactly and felt it could use a little more oomph. Second time I doubled the ginger and garlic, used store bought Pho broth and used fish sauce, not low sodium soy sauce. I also added the cubed butternut squash later so it didn’t get so soft. Amazing!! I also added some baby bok choy to the broth to add some veggies. This one is a keeper!! I will make it again and again with different proteins over the winter. Thanks!!

  4. 5 stars
    Husband says it was the best ramen he had ever had! Wow! Felt like there were 12,000 ingredients and 7,000 steps, but it was worth every step!

  5. 5 stars
    I used this recipe as my inspiration for dinner tonight, made during Hurricane Lee with what I had on hand. It was absolutely delicious. Here are the substitutions I made, and it was still divine:
    No squash – used 4 carrots and 2 stalks celery both cut on bias
    No shallots – used vidalia onion cut in wedges
    No chicken breast – used ground chicken
    I cooked up the onion and celery in oil and butter, then added ground chicken and cooked til slightly crispy. Added some chili flakes and 1Tbsp red chili paste, then a moment later fresh pressed garlic and finely chopped fresh ginger. Then the carrot. Added some fresh basil for fun. Then in with the wine, fish sauce and soy sauce. After a couple minutes the chicken stock. Cooked a few minutes til carrot was soft, then nestled the ramen in for two minutes with a cover on, then served. Such yummy comfort food during the storm:).

  6. Yum! I just put the ramen in the broth to cook. I added half as I knew it would be two meals for us and added the other half of the ramen then. I must say the broth was better the second day. I will be making it again. Thx

  7. Hi Tieghan just wanted to say WOW! What a fantastic recipe so tasty. I didn’t have red curry paste so used massaman curry paste instead. Will definitely be making this again (hubby loves Tom yum soup so loved this one. Thank you for sharing.

  8. Could you get away with not adding the squash? Or does it help “make” it? I don’t love but don’t hate it so can’t decide if it’s really needed 🙂

  9. So so salty!! I guess I could have used low sodium chicken broth especially with Tamari but this is too salty the way it is.

      1. 4 stars

        Just want to add…I added water to the broth and it was delicious. My husband loved it and he is a foodie and a wonderful cook. The crispy chicken was delicious.

    1. Hi there! You just top the the bowls with the crispy chicken in step 6! Sorry for the confusion, let me fix that now! xT