Keto Spicy Chicken Ramen
Warm up with a flavorful bowl of Keto Spicy Chicken Ramen, a low-carb twist on the classic comfort food. This recipe combines juicy, seared chicken thighs, a rich and creamy broth infused with garlic, ginger, and chili paste, and vibrant zucchini noodles to keep it keto-friendly. With unsweetened coconut milk adding a velvety touch and nutritious greens like spinach or bok choy folded in, this dish delivers bold flavors without skimping on health benefits. Ready in just 40 minutes, this satisfying ramen is perfect for busy weeknights or meal prep, and you can tailor the spice level with chili flakes to suit your taste. Garnish with sesame seeds and fresh green onions for an enticing presentation. Whether you're craving cozy comfort or looking to spice up your keto menu, this hearty chicken ramen will be your new favorite go-to.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 4 cups Chicken broth
- 1 cup Unsweetened coconut milk
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Chili paste (e.g., sambal oelek)
- 3 tablespoons Soy sauce or coconut aminos
- 1 tablespoon Sesame oil
- 4 cups Zucchini noodles (zoodles)
- 2 cups Spinach or bok choy
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Red chili flakes (optional, for extra heat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Heat a large pot over medium heat and add sesame oil.
Season the chicken thighs with salt and pepper, then sear them in the pot for 3-4 minutes on each side, until golden brown. Remove from the pot and set aside.
In the same pot, add the garlic and ginger. Sauté for 1 minute, until fragrant.
Stir in the chili paste and cook for an additional 1 minute to deepen the flavors.
Pour in the chicken broth and coconut milk, then add soy sauce or coconut aminos. Stir to combine.
Return the chicken thighs to the pot and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the chicken is fully cooked through.
Remove the chicken from the pot and shred it with two forks.
Add the shredded chicken, spinach or bok choy, and zucchini noodles to the pot. Simmer for an additional 2-3 minutes, until the greens are wilted and the noodles are tender.
Taste the broth and adjust seasoning with more salt, pepper, or chili flakes, if desired.
Ladle the ramen into bowls, garnish with sliced green onions and sesame seeds, and serve hot.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6715 mg | 292% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.6 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 822 mg | 63% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3923 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
