Easy Ramen with Red Chili Coconut Broth and Ground Chicken
This easy ramen recipe features a rich red chili coconut broth and savory ground chicken for a bold, comforting bowl. A quick and flavorful weeknight dinner ready in under 30 minutes.
Equipment
Ingredients
Ground Chicken
- 1 lb ground chicken
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp honey
- 1 tbsp roasted red chili paste of red curry paste
- 1 tsp grated ginger or ginger paste
- 3 cloves garlic minced
- 1 tsp avocado oil
Red Chili Coconut Broth
- 1 tsp avocado oil
- 2 tbsp roasted red chili paste or red curry paste
- 1 tbsp peanut butter
- 14 oz can coconut milk
- 1 cup chicken stock
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp honey
- juice of ½ lime
- 1 tsp fish sauce optional
Ramen & Toppings
- 10 oz rice noodles
- chili crisp
- green onions
Instructions
Ground Chicken
- In a mixing bowl, whisk together the coconut aminos, honey, roasted red chili paste, ginger and garlic.
- Heat avocado oil in a large skillet over medium-high heat. Add the ground chicken and cook undisturbed for 4–5 minutes to develop a golden sear. Break it apart with a spatula and continue cooking for another 1-2 minutes, until mostly browned. Pour in the sauce mixture and bring to a gentle simmer. Cook for an additional 2–3 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly. Remove and set aside.
Red Chili Coconut Broth
- Reduce the heat to medium-low and add a little more avocado oil to the skillet if needed. Stir in the roasted red chili paste (or red curry paste) and cook for about 1 minute until fragrant. Add the peanut butter, coconut aminos, coconut milk, broth, honey, and fish sauce, whisking until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened. Meanwhile, prepare the rice noodles according to the package instructions.
To Serve
- Divide the cooked rice noodles between bowls. Ladle the warm coconut broth over the noodles, then top with the ground chicken. Finish with chili crisp and chopped green onions before serving.
Notes
Storage & Reheating: Store the red chili coconut broth, ground chicken, and cooked rice noodles in separate airtight containers in the fridge for 3–4 days. Reheat the broth on the stove, warm the chicken, and loosen the noodles in hot water if needed. Assemble bowls just before serving and top as desired.
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