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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 pepper 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!
Flavor was good (although too spicy for my five year old), but the dish felt overly elaborate to make and dirtied a ton of dishes. A weekend and not a weeknight dinner for sure.
Hi Allison,
Thanks so much for trying this dish and sharing your feedback! So sorry about the spice and dishes! xx
I made this tonight, and it was outstanding! The flavors are so rich and complex, and the chicken was just delicious. I used carrots because I didn’t want to go to the store, and they worked beautifully. I will save this recipe, and I will I’ll make it again. I might be obsessed! Thank you for sharing your gift with us!
Hey Suzanne,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
Love it. Subbed carrots for squash since I had some on hand: delicious.❤️
Hey Gretchen,
Love to hear this:) Thanks a bunch for making this dish and your comment! Have a great week! xT
Great recipe!!Huge hit in my family!! Shared with others!
Hey there,
Happy fall Sunday! Thanks a lot for making this recipe, so glad to hear it turned out well for you:) XxT
THIS IS AWESOME! Made last night during a snow day. Substituted mushrooms & bok choy over the squash, and since the store was wiped out of chicken stock (again, snow day) we used the wegmans Thai Stock and it was perfect for this! Another keeper!
Hi Erin! I’m so so glad you enjoyed this recipe! Thank you for trying it out! xT
Oh man! Sooo good!!! I used store bought chili crisp to save time and used Momofuko’s soy scallion ramen!!!! Holy yummm!!! My hubs said this is a do over! 😍
Hi there! I’m so glad that you’re enjoying the recipe! Thanks for giving it a try! xT
Excellent. Made as directed but didn’t realize how spicey the red curry paste was but the broth cut the spice nicely.
I love butternut squash and I love ramen but the two do NOT belong together. These cooking methods caused the butternut squash to go mealy and the dish was not particularly flavorful.
Hi Sophie! Thank you for this feedback! I really appreciate it! Have a great week xT
Yes! I immediately left it out and substituted with mushrooms and it’s delish!!!
Hi! Could this be made as a crockpot meal?
Hi Tory! I haven’t tried that but that should work well 🙂 xT
Another EXCELLENT recipe! Prepared exactly as directed! Thank you!
Hey Steph,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT