Spicy Thai-Style Pumpkin and Butternut Ramen

Name: Spicy Thai-Style Pumpkin and Butternut Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 tbsp coconut oil; 1 small onion, thinly sliced; 2 tsp minced ginger; 2 large garlic cloves, minced; 2 cups sliced shiitake mushrooms (about 8 oz); 1 serrano or fresno chile, sliced thin (one more if you like it extra spicy!); 1 1/2 tsp kosher salt, divided; 1 1/2 cups cubed butternut squash; 3 cups low-sodium chicken broth; 14 oz light coconut milk; 1/2 cup pumpkin puree; 2 tbsp red curry paste; 2 small chicken breasts or 1 1/2 cups shredded cooked chicken; 4 oz *chinese ramen noodles (not fried from the package); 2 tsp brown sugar; lime juice to tasted at the end

User Reviews

4.9

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Calories
441 kcal
Course
Main Course
Cuisine
Asian

Spicy Thai-Style Pumpkin and Butternut Ramen

Amy Matthews

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This Spicy Thai-Style Pumpkin and Butternut Ramen is the most DELICIOUS soup on the planet. For real. It's packed with a spicy curry broth, tons of chewy ramen noodles, sweet butternut squash, and hearty shiitake mushrooms. So comforting.

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Ingredients

Servings

1 tbsp coconut oil
1 small onion, thinly sliced
2 tsp minced ginger
2 large garlic cloves, minced
2 cups sliced shiitake mushrooms (about 8 oz)
1 serrano or fresno chile, sliced thin (one more if you like it extra spicy!)
1 1/2 tsp kosher salt, divided
1 1/2 cups cubed butternut squash
3 cups low-sodium chicken broth
14 oz light coconut milk
1/2 cup pumpkin puree
2 tbsp red curry paste
2 small chicken breasts or 1 1/2 cups shredded cooked chicken
4 oz *chinese ramen noodles (not fried from the package)
2 tsp brown sugar
lime juice to tasted at the end

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Instructions

In a large pot, heat coconut oil over a medium-high heat. Add onion sauté until softened, about 5 minutes. Add ginger and garlic, stir. Cook another minute.
Add mushrooms and chiles, sauté another 2-3 minutes. Add 1/2 teaspoon salt, stir. Stir in red curry paste. Cook for one minute. Stir in chicken broth, coconut milk, pumpkin puree and remaining 1 teaspoon salt. Stir until smooth. Add in the butternut squash and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes or until it reaches an internal temperature of 165 degrees. Remove chicken from the pot and shred.
Add chicken back to the pot along with noodles. Cook until noodles are pliable and soft.
Season to taste with salt and pepper. Squeeze in some lime juice. Garnish with sliced chiles and cilantro. Enjoy!

Notes

*We love to use real Chinese ramen noodles but you can also use instant ramen noodles, fresh or brown rice ramen. Just be sure to cook the noodles according to the package instructions so you do not overcook them.

Nutrition Information

Show Details

Serving 1serving Calories 441kcal (22%) Carbohydrates 36g (12%) Protein 33g (66%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 72mg (24%) Sodium 1295mg (54%) Potassium 1200mg (34%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 10775IU (216%) Vitamin C 14mg (16%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 441 kcal

% Daily Value*

Serving	1serving
Calories	441kcal	22%
Carbohydrates	36g	12%
Protein	33g	66%
Fat	18g	28%
Saturated Fat	10g	50%
Cholesterol	72mg	24%
Sodium	1295mg	54%
Potassium	1200mg	26%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	10775IU	216%
Vitamin C	14mg	16%
Calcium	58mg	6%
Iron	3mg	17%