Paleo Spicy Chicken Ramen

Warm up with a hearty bowl of Paleo Spicy Chicken Ramen, a flavor-packed, grain-free twist on the beloved comfort food. This nourishing recipe features tender, seared chicken thighs simmered in a rich, aromatic broth infused with fresh ginger, garlic, and a kick of red chili paste. Instead of traditional noodles, vibrant spiralized carrots and zucchini add a wholesome touch, paired with earthy shiitake mushrooms for extra depth. Coconut aminos and optional toasted sesame oil enhance the umami flavors, while toppings like soft-boiled eggs, fresh cilantro, scallions, and lime wedges provide irresistible layers of texture and brightness. Perfect for a cozy dinner or meal prep, this Paleo-friendly ramen brings bold flavors to your table in just under an hour!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 tbsp ginger, grated
• 4 garlic cloves, minced
• 2 tbsp red chili paste (Paleo-compliant)
• 6 cups chicken bone broth
• 3 tbsp coconut aminos
• 1 tsp toasted sesame oil (optional, adds flavor)
• 2 carrots, spiralized
• 2 zucchini, spiralized
• 1 cup shiitake mushrooms, sliced
• 3 scallions, thinly sliced (for garnish)
• 0.25 cup cilantro, chopped (for garnish)
• 2 soft-boiled eggs (optional, omit for strict Paleo)
• 4 lime wedges (optional, for serving)

Directions

Step 1

Season the chicken thighs with sea salt and black pepper on both sides.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove from the pot and set aside.

Step 3

In the same pot, add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.

Step 4

Stir in the chili paste and cook for another minute to release its flavors.

Step 5

Pour in the chicken bone broth and bring to a simmer. Add coconut aminos and toasted sesame oil (if using).

Step 6

Return the chicken thighs to the pot, reduce the heat to low, cover, and simmer for 20 minutes or until the chicken is fully cooked and tender.

Step 7

While the soup simmers, prepare the spiralized vegetables (carrots and zucchini) and slice the mushrooms.

Step 8

Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 9

Add the spiralized carrots, zucchini, and sliced shiitake mushrooms to the broth. Simmer for 3-4 minutes until the vegetables are tender but not mushy.

Step 10

Taste the broth and adjust seasoning if necessary by adding additional sea salt or coconut aminos.

Step 11

Ladle the ramen into bowls and top with scallions, cilantro, and soft-boiled eggs (if using). Serve with lime wedges for an extra tangy finish.

Nutrition Facts

Serving size	(3496.8g)

Amount per serving	% Daily Value*
Calories	2179.4

Total Fat 115.5g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat g
Cholesterol 1066.8mg	0%
Sodium 4873.7mg	0%
Total Carbohydrate 66.0g	0%
Dietary Fiber 16.5g	0%
Total Sugars 35.6g
Protein 218.3g	0%

Vitamin D 155.8IU	0%
Calcium 426.8mg	0%
Iron 19.6mg	0%
Potassium 3351.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 40.1%

Carbs: 12.1%