• Search
  • Saved Recipes
  • About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Saved Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Chicken + Poultry » Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken

Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 9, 2017
4.75 from 20 votes


Last Updated June 13, 2020 | 1 Comment

This post may contain affiliate links. Read my disclosure policy.

468 shares
jump to recipe

Learn how to cook this Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken recipe.

Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken

This qualifies as one of my all-time favorite soups ever! It’s one of those feel-good, fill-you-up soups that you just don’t want to see the end (or am I the only one that gets seriously sad when feeding time is over?)

Bursting with all the tastes and smells of Thailand, fresh veggies, and shredded chicken, this soup makes me very very happy- and, who knows, maybe the reason why I lost my mind.

But, I doubt it 😉

white bowl filled with Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken

A bowl of spicy Thai pumpkin butternut squash on a table, with Ramen

Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken

4.75 from 20 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to cook this Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken recipe.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American, Asian
Servings 6 servings
Calories 466 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 large yellow onion - chopped
  • 1 tablespoon fresh ginger - grated (plus more if you really love ginger)
  • 4 cloves garlic - minced
  • 1 teaspoon salt
  • 3 cups butternut squash - chopped into small cubes
  • 1 fresno chili - thinly sliced (plus more for serving)
  • 1 jalapeno pepper - diced (omit if you prefer less spicy foods)
  • 1 cup sugar snap peas - roughly chopped
  • 2 cups shitake mushrooms - sliced
  • 4 cups low-sodium chicken broth
  • 4 cups water - plus more if needed
  • 1 tablespoon red curry paste
  • 1 can pumpkin puree - not pumpkin pie filling
  • 1 can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 lime juiced
  • 1 pound boneless skinless chicken breasts
  • 3 cups baby spinach
  • 12 oz ramen noodles - 2 oz per bowl, cooked according to package instructions

Garnish: Fresh cilantro, chopped green onion, fresh lime juice, sliced chilies, sesame seeds

    Prevent your screen from going dark

    Instructions
     

    • Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2-3 minutes, stirring occasionally, or until onions just start to soften. Add the ginger, garlic and salt and sauté for approximately 1 minute.
    • Reduce heat to medium and add the butternut squash, fresno chili and diced jalapeño pepper. Mix well. Continue to sauté for 5-6 minutes, stirring frequently, to prevent vegetables and chilis from burning. Add the sugar snap peas and mushrooms.
    • Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15-20 minutes, or until chicken is fully cooked.
    • Remove chicken from the pot and shred. Add the chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste- adding additional water (if soup is too thick), salt, pepper, fish sauce and/or soy sauce as you see necessary.
    • Divide prepared ramen noodles between bowls and add soup. Serve immediately.
    • Garnish with chopped cilantro, green onions, fresh lime juice, sliced chilies and sesame seeds, if desired.

    Nutritional Information

    Calories: 466kcal | Carbohydrates: 56g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 2112mg | Potassium: 1165mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9515IU | Vitamin C: 39.6mg | Calcium: 98mg | Iron: 4.6mg

    (Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

    Keyword Butternut Squash Ramen, Pumpkin Ramen, Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken, Thai Ramen Chicken
    Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

    About Jessica

    Profile photo of chef Jessica Randhawa of The Forked Spoon

    Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

    468 shares
    Profile photo of chef Jessica Randhawa of The Forked Spoon

    About Jessica Randhawa

    Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

    Comments

    1. Tess says

      September 9, 2020 at 10:17 am

      I was not a fan of the flavor of this recipe at all. I’ve had squash ramen I’ve loved and this was not one of them unfortunately!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Chef Jessica Randhawa of The Forked Spoon

    I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

    Reader Favorites

    • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
    • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
    • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
    • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
    • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
    • 3 glasses of Bubble Tea on a table, with Boba at the bottom of the glasses Bubble Tea Recipe
    The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
    • About
    • Browse Recipes
    • Contact
    • Accessibility Statement

    Copyright © 2023 · The Forked Spoon LLC • Disclosure