Whole30 Spicy Chicken Ramen

Warm up with a healthy twist on a comfort food classic with Whole30 Spicy Chicken Ramen, a bold and nourishing soup that’s both diet-compliant and packed with flavor. Made with tender, seared chicken thighs, a zesty garlic and ginger broth spiked with Whole30-approved red chili paste, and vibrant fresh vegetables like spiralized zucchini, carrots, and bok choy, this recipe brings an irresistible balance of spice and heartiness. Coconut aminos and fish sauce add umami depth, while lime juice brightens every spoonful. Served piping hot and garnished with cilantro, green onions, and optional chili flakes, this nutritious ramen bowl is gluten-free, grain-free, and perfect for satisfying cravings during your Whole30 journey. Ready in just 40 minutes, it’s a quick and wholesome dinner the whole family will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Avocado oil
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 2 tbsp Red chili paste (Whole30 compliant)
• 6 cups Chicken bone broth (unsweetened, no additives)
• 3 tbsp Coconut aminos
• 1 tbsp Fish sauce (Whole30 compliant)
• 2 tbsp Lime juice
• 2 medium Zucchini, spiralized
• 2 medium Carrots, spiralized
• 2 cups Baby bok choy, chopped
• 1.5 cups Sliced shiitake mushrooms
• 3 Green onions, thinly sliced
• 0.25 cup Fresh cilantro, chopped (optional)
• 0.25 tsp Red chili flakes (optional)

Directions

Step 1

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

Step 2

Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sear for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pot and set aside to rest.

Step 3

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

Step 4

Stir in the red chili paste and cook for another minute. Then pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot.

Step 5

Add coconut aminos, fish sauce, and lime juice to the broth, and bring it to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.

Step 6

While the broth simmers, shred the cooked chicken thighs into bite-sized pieces using a fork.

Step 7

Add the spiralized zucchini and carrots, chopped bok choy, and sliced shiitake mushrooms to the broth. Simmer for 3-4 minutes, until the vegetables are just tender but still slightly crisp.

Step 8

Return the shredded chicken to the pot and stir to combine. Cook for another 2-3 minutes to heat the chicken through.

Step 9

Taste the broth and adjust the seasoning with more salt, lime juice, or red chili paste if desired.

Step 10

Ladle the spicy chicken ramen into bowls and top with sliced green onions, fresh cilantro, and a sprinkle of red chili flakes for extra heat if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(3335.9g)

Amount per serving	% Daily Value*
Calories	1827.6

Total Fat 87.7g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 567.0mg	0%
Sodium 6801.5mg	0%
Total Carbohydrate 79.7g	0%
Dietary Fiber 23.8g	0%
Total Sugars 39.2g
Protein 195.2g	0%

Vitamin D 609.3IU	0%
Calcium 611.1mg	0%
Iron 15.8mg	0%
Potassium 5610.3mg	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: 41.8%

Protein: 41.3%

Carbs: 16.9%