Description
Indulge in this rich and flavorful Creamy Chili Garlic Chicken Ramen Soup that combines tender chicken, chewy ramen noodles, and a luxurious broth. Perfect for warming you up on a chilly evening, this dish is a comforting culinary experience you won’t forget.
Ingredients
- Boneless, Skinless Chicken Thighs or Breasts
- Chicken Broth
- Fresh Garlic
- Chili Garlic Sauce
- Soy Sauce
- Toasted Sesame Oil
- Fresh Ginger
- Evaporated Milk or Full-Fat Coconut Milk
- Rice Vinegar
- Brown Sugar or Honey (optional)
- Ramen Noodles
- Soft-Boiled Eggs
- Green Onions
- Chili Flakes (optional)
- Baby bok choy (optional)
- Corn (optional)
- Sautéed mushrooms (shiitake or cremini) (optional)
- Sesame seeds (optional)
Instructions
- Prepare the Chicken: Pat your boneless, skinless chicken thighs or breasts dry with paper towels. Season lightly with salt and pepper. In a large pot or Dutch oven, heat a tablespoon of neutral oil (like canola or vegetable oil) over medium-high heat. Sear the chicken for 4-6 minutes per side, until beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pot and set aside on a cutting board to rest. Once slightly cooled, shred or slice the chicken into bite-sized pieces.
- Build the Flavor Base: Reduce the heat to medium. Add a little more oil if necessary. Add the minced fresh garlic and grated ginger to the pot. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Stir in the chili garlic sauce and cook for another 30 seconds, allowing its flavors to bloom.
- Simmer the Broth: Pour in the chicken broth, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for at least 5-10 minutes. Taste the broth and adjust seasonings if needed.
- Add the Creaminess: Gradually stir in the evaporated milk (or full-fat coconut milk) into the simmering broth. Continue to heat gently until the soup is warmed through and evenly creamy. Stir in the toasted sesame oil.
- Cook the Noodles: While the broth is simmering, cook your ramen noodles according to package directions in a separate pot of boiling water. Drain them well once cooked to your desired tenderness.
- Assemble and Serve: Divide the cooked ramen noodles among serving bowls. Ladle generous amounts of the hot, creamy chili garlic broth over the noodles. Arrange the shredded chicken on top of the noodles. Garnish with soft-boiled egg halves, plenty of fresh green onions, and a sprinkle of chili flakes if you like extra heat. Serve immediately and enjoy your comforting bowl of Creamy Chili Garlic Chicken Ramen Soup!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: To make your soup truly exceptional, ensure your soft-boiled eggs are perfectly cooked. Adjust the heat level of the chili garlic sauce to your preference. Avoid overcooking the ramen noodles, as they will continue to soften in the hot broth. If using coconut milk, stir it well before adding to the broth.