This post may contain affiliate links, please see our privacy policy for details.
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. Itโs then added to bowls of steaming hot ginger broth with ramen noodles and butternut squash. A wonderful balance of spicy, sweet, and savory flavors.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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, itโs so pretty.
With cooler days here, or at least cooler nights here, I love the idea of noodles in a steamy, simmering broth. Itโs 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 adding squash to dishes in the fall!
Here are the details
Step 1: make the broth
I like to start this bowl of ramen 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 in the pot. 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, itโs a very convenient option if youโre busy or donโt love to chop.
Let the broth simmer while you cook the chicken.
Step 2: the chicken
Itโs 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 low sodium 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. You can use real deal ramen noodles, millet ramen noodles, or brown rice noodles. 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.
Thatโs it, enjoy immediately! This soup takes less than an hour to make and itโs not only delicious but fun! A great recipe to transition into cozy fall days.
Looking for other fall weeknight dinners? Here are my favorites:ย
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, donโt 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
Ingredientsย
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
Instructionsย
- 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!ย
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
You never say when to add/cook the noodles
Hi Graham,
You are going to cook the noodles according to package directions and then add to your bowls for serving in step 6. Please let me know if I can help in any other way!
So girl, hear me out. I tried so hard to follow the recipe as is and I NEARLY got it, except! 1) I had a bottle of Trader Joeโs Thai Style Red Curry sauce (cooked the chicken first then tossed the sauce in and some soy sauce – not sure what this did bc!!! โโ 2) I added all the chicken and sauce to the broth and it made the most excellent combo! 3) I also had TJโs chili onion crisps or whatever they are so I used that instead of making my own. WOW. Great addition to the false fall day weโve had here in Arkansas. Do you know where that is? Even the fiance said to keep it on rotation. Solid move, Miss Girl, solid move ๐๐
Lol thanks so much Keg!! Love to hear this recipe was enjoyed and thanks for sharing what worked well for you! Happy Sunday! xx
This recipe did NOT disappoint! All the flavors in this dish were delicious together. My son loved it as well. Thank you for creating delicious meals and sharing with the world ๐
Hey Tee,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing your feedback! XxT
I may be obsessing over the wrong thing, but I really need to know what the tiny green leaves are in the final photo!
Hey Camille,
Lol just some micro greens:) I hope you love this recipe! xx
Whole family enjoyed! Perfect cozy weather meal
Hey Ashley,
Happy weekend! Love to hear this dish was enjoyed by your family, thanks for trying it out and your comment! xx
Just made this as recipe suggests. However, I subbed in 700g of tofu in place of the chicken. Was delicious!
Hey there,
Awesome!! So glad to hear this recipe was enjoyed. I appreciate you giving it a try and your feedback! Have the best day! XxT
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.โค๏ธ
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 Momofukoโs soy scallion ramen!!!! Holy yummm!!! My hubs said this is a do over! ๐
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 itโs delish!!!
Hi! Could this be made as a crockpot meal?
Hi Tory! I haven’t tried that but that should work well ๐ 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