Spicy Thai Chicken Ramen

Yield: 6 servings

Spicy Thai Chicken Ramen

This soup is lick-the-bowl good.


  • 2 chicken breasts, seasoned with olive oil, salt and pepper, oven roasted at 350 until 160 degrees, then shredded
  • 1 tablespoon coconut oil
  • 2 scallions, chopped
  • 1 clove minced garlic
  • 2 teaspoons minced ginger
  • 1/2 cup diced red bell pepper
  • 4 oz. crimini mushrooms, sliced
  • 4 cups chicken broth
  • 1 (14 oz.) can coconut milk
  • 2 tablespoons coconut aminos
  • 2 tablespoons fish sauce
  • 1 tablespoon sriracha
  • 1/4 cup natural peanut butter
  • 1/4 cup red curry paste
  • juice of one lime
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped basil
  • 1 (7 oz.) bag shirataki noodles prepared according to instructions (try the Miracle Noodle brand)


  1. Heat coconut oil in large pot. Add scallions, garlic, ginger, pepper, and mushrooms and cook until soft and fragrant.
  2. Add in broth, coconut milk, aminos, fish sauce, sriracha, peanut butter, curry paste, lime juice and chicken. Bring to a boil, then cover and reduce to a simmer. Let simmer for 45 minutes.
  3. Add in cilantro, basil, and shirataki noodles, then let simmer again for another 15 minutes. Serve. Garnish with lime wedges, basil, cilantro, sriracha, chopped peanuts, and sesame oil.


9 grams net carbs per serving
Created using The Recipes Generator
Soups, Chicken, LunchKarissa Long