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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.
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!
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.
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.
Looking for other fall weeknight dinners? Here are my favorites:
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
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
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.
Ingredients
Ginger broth
- 2 tablespoons salted butter or olive oil
- 3-4 medium shallots, sliced
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
- 2-3 cups cubed butternut squash
- 1/3 cup dry white wine
- 4 cups low sodium chicken/vegetable broth
- 1/3 cup tamari/soy sauce
- 8 ounces ramen noodles, cooked to package directions
Chili Crisp Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons extra virgin olive oil
- 1/4 cup Thai red curry paste
- 1 tablespoon fish sauce, tamari sauce, or soy sauce
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
Instructions
- 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!
When do you add in the 6 tbsp of melted butter and garlic?
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!
Love to hear this! Thank you so so much! xT
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.
Thank you for letting me know! xT
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!!
Hi Ella! Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
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!
Thank you so so much!!
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:).
Thank you Lesley! xT
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
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT
Easy to follow and yummy. Great Friday night supper whilst watching Davis Cup Tennis matches
Awesome! Love to hear that Terri! xT
When you say “noodles cooked to package directions” – does that mean adding in the ramen noodle seasoning too?
No, leave out the ramen seasoning! 🙂 xT
Thank you! Can’t wait to try!
Amazing
Thanks!!
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.
Wow thanks so much Andrea! xT
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 🙂
I would also love an answer to this too. Recipe looks wonderful other than squash 😬 lol
Hey Nicole! You can leave it out and sub in another veggie you enjoy more if you’d like! xT
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.
Oh no! I’m so sorry this was too salty for you! Thank you for letting me know! xT
Tieghan,
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.
Thank you Rae! xT
When do you add step#5? add the butter, crisp garlic and pinch of chili flakes?
Hi there! Step 5 is the making of the chili crisp sauce, so you just use that to top your bowls in step 6! xT
When do you add the chicken to the ramen?
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