Paleo Spicy Chicken Ramen
Dive into a bowl of comfort with this Paleo Spicy Chicken Ramen, a nourishing, flavor-packed twist on a classic favorite. This wholesome recipe swaps traditional noodles for nutrient-rich spiralized carrots and zucchini, creating a low-carb, gluten-free base that pairs perfectly with tender, seasoned chicken thighs and a fragrant, savory broth. Spiked with zesty ginger, garlicky chili paste, and rich coconut aminos, this dish brings a bold, spicy kick while staying strictly Paleo-compliant. With its simple ingredients like shiitake mushrooms, fresh herbs, and optional soft-boiled eggs for an extra dose of decadence, this ramen is ready in just 50 minutes, making it a weeknight winner. Garnish with fresh cilantro, scallions, and a squeeze of lime for a bright, tangy finish that will have you savoring every spoonful. Perfect for those following Paleo diets or anyone craving a healthy, spicy comfort meal!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tbsp ginger, grated
- 4 garlic cloves, minced
- 2 tbsp red chili paste (Paleo-compliant)
- 6 cups chicken bone broth
- 3 tbsp coconut aminos
- 1 tsp toasted sesame oil (optional, adds flavor)
- 2 carrots, spiralized
- 2 zucchini, spiralized
- 1 cup shiitake mushrooms, sliced
- 3 scallions, thinly sliced (for garnish)
- 0.25 cup cilantro, chopped (for garnish)
- 2 soft-boiled eggs (optional, omit for strict Paleo)
- 4 lime wedges (optional, for serving)
Instructions
Season the chicken thighs with sea salt and black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
Stir in the chili paste and cook for another minute to release its flavors.
Pour in the chicken bone broth and bring to a simmer. Add coconut aminos and toasted sesame oil (if using).
Return the chicken thighs to the pot, reduce the heat to low, cover, and simmer for 20 minutes or until the chicken is fully cooked and tender.
While the soup simmers, prepare the spiralized vegetables (carrots and zucchini) and slice the mushrooms.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the spiralized carrots, zucchini, and sliced shiitake mushrooms to the broth. Simmer for 3-4 minutes until the vegetables are tender but not mushy.
Taste the broth and adjust seasoning if necessary by adding additional sea salt or coconut aminos.
Ladle the ramen into bowls and top with scallions, cilantro, and soft-boiled eggs (if using). Serve with lime wedges for an extra tangy finish.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 35.6 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 427 mg | 33% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3351 mg | 71% | |
*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.
