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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
    Absolutely phenomenal! The depth of flavors is incredible. I had Trader Joes Chili Onion Crunch in the fridge so I used that as a shortcut for the chili sauce, and I subbed the cilantro 🌿 had for the green onions. But otherwise followed the recipe. My family loved this so much. Adding to our regular rotation for a warm winter meal. Thanks, T!

  2. 5 stars
    We really enjoyed this one! Flavors were great and it was nice having a recipe for the million butternut squash we harvested. The recipe didn’t take too long either, which was a plus. If it’s a cold, blustery day where you are and you’re sick of chili and typical soups, this one hits the spot!

  3. This. Was. SO. Good! We regularly make your recipes and they always hit. This was absolutely incredible – drinkable broth and the flavors all together were so so good. I did some mushrooms just for more veggies and also added lime juice – maybe 1.5 limes all together because we like things with a little bright pop of acidity and we were not disappointed. 10/10 just make it!

  4. I followed the directions exactly and the flavor development was just not there. The whole dish tasted like noodles with ginger and soy sauce dumped on. The chicken was not crispy and the only hint of flavor was the fish sauce but that was masked by the soy sauce. I wish I had just cooked the ramen noodles per the package and saved myself an hour

  5. 5 stars
    Taste was delicious! I didn’t get my chicken to be crispy though so wondering any tips around that?

    1. Don’t over crowd the pan, turn the heat up and don’t stir too much. Let it cook and it should crisp up.

  6. Another delicious recipe! I followed it pretty closely. I didn’t have wine so I just used extra chicken broth. I also added more broth all together as others did. I’m glad I did– it was so delicious. I added some broccoli at the end for some extra veggies. The chicken, as others mentioned, was the best! I had to cook the pieces in batches so they would crisp up, but they were worth it. Addictive! The whole dish was full of satisfying flavor. Also, just to mention– I used only two cooking dishes– a pot for the broth and a pan for everything else. I added the butter/soy/garlic/chili flakes over the chicken in the same pan once it was all crispy. It seemed to work just fine. Thanks for the delicious and cozy meal!

  7. 4 stars
    I make your ramens all the time. I saw some of the comments on this one, so added a bit of miso and some coconut milk to the base. My family told me they were surprised how much they liked it – chicken was definitely the star of the show here.

  8. 3 stars
    Too many pans and kind of bland was the verdict in my house with this recipe. We did like the chicken flavor though. Not a win like other recipes here have been.

  9. 4 stars
    It was good, but it was confusing to make. 4 pans onte stove top going at the same time was a lot for only one dish, the way the recipe was written qas very confusing, and bec I cut up my own squash. It took 90 min to make. One last thing…green onions were not listed with the ingredients, and they should be. Will I make it again? Probably with a few tweaks….more cornstarch for the chicken, make the crispy chili sauce ahead of time, etc. Thank you!

  10. 5 stars
    All your ramen recipes are a hit in my family and this was no exception! Made it exactly as is, but doubled the broth portion because we have a large family and it was perfect. Really flavorful and easy!

  11. This is absolutely super!
    I used sweet potato instead of the squash….very easy recipe to follow really enjoyed making it…& the crispy chicken is amazing..could make that on it own with chips & salad!!
    Thank u ☆☆☆☆☆☆☆

  12. 5 stars
    Made this last night and it was SO good! I loved the chili garlic butter on top. I added mushrooms and baby bok choy, I think next time I’ll put less squash. Also might need to add more broth, but overall it was amazing. Great flavor, a little more difficult to make with so many different elements to it but I’m not upset about it haha!