Whole30 Spicy Chicken Ramen
Transform your weeknight dinner routine with this flavorful and Whole30-approved Spicy Chicken Ramen! Packed with mouthwatering ingredients like tender, seared chicken thighs, fragrant garlic, fresh ginger, and a bold kick of Whole30-compliant red chili paste, this comforting bowl of ramen is a healthy twist on a classic favorite. Instead of traditional noodles, spiralized zucchini and carrots keep this dish light and nutritious, while baby bok choy and shiitake mushrooms add delightful texture and flavor. Simmered in a savory chicken bone broth with coconut aminos and fish sauce, each spoonful delivers an exciting blend of umami and spice. Ready in just 40 minutes, this hearty, paleo-friendly chicken ramen is perfect for busy nights and can be garnished with fresh cilantro, green onions, and extra chili flakes for a customizable burst of heat. Whether you’re following Whole30 or simply craving a wholesome, spicy soup, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Avocado oil
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Red chili paste (Whole30 compliant)
- 6 cups Chicken bone broth (unsweetened, no additives)
- 3 tbsp Coconut aminos
- 1 tbsp Fish sauce (Whole30 compliant)
- 2 tbsp Lime juice
- 2 medium Zucchini, spiralized
- 2 medium Carrots, spiralized
- 2 cups Baby bok choy, chopped
- 1.5 cups Sliced shiitake mushrooms
- 3 Green onions, thinly sliced
- 0.25 cup Fresh cilantro, chopped (optional)
- 0.25 tsp Red chili flakes (optional)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sear for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pot and set aside to rest.
In the same pot, add the remaining 1 tablespoon of avocado oil. Sauté the minced garlic and grated ginger for 1-2 minutes, until fragrant.
Stir in the red chili paste and cook for another minute. Then pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot.
Add coconut aminos, fish sauce, and lime juice to the broth, and bring it to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
While the broth simmers, shred the cooked chicken thighs into bite-sized pieces using a fork.
Add the spiralized zucchini and carrots, chopped bok choy, and sliced shiitake mushrooms to the broth. Simmer for 3-4 minutes, until the vegetables are just tender but still slightly crisp.
Return the shredded chicken to the pot and stir to combine. Cook for another 2-3 minutes to heat the chicken through.
Taste the broth and adjust the seasoning with more salt, lime juice, or red chili paste if desired.
Ladle the spicy chicken ramen into bowls and top with sliced green onions, fresh cilantro, and a sprinkle of red chili flakes for extra heat if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 39.2 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 611 mg | 47% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5610 mg | 119% | |
*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.
