Easy Ginger Chicken and Spinach Ramen

The other day, Trevor came home and said the girls should learn to like some more noodle based dishes. Now, it’s not like our girls don’t try lots of foods – we’re lucky they do! But what I really think he was saying was that HE wanted some more noodle based dishes. 🙂

Sine I have been wanting to start making soup again now that the weather has cooled slightly, I decided to make this amazing looking ramen dish I saw Half Baked Harvest making. It super easy, full of bold flavors and had ramen. What’s not to love?

So I started cooking it and oh my goodness the smells! The glorious, delicious smells! I was so excited to eat this and it did not disappoint! It’s creamy with a hint of spice and so warm and yummy. This was a super amazing find! And, if you’re short on time, I’ve linked to her recipe that has both crockpot and instant pot recipes!

Let me know if you like this as much as I did in the comments below! Happy cooking!

Easy Ginger Chicken and Spinach Ramen

  • Servings: 6
  • Difficulty: easy
  • Print


  • 3/4 pound boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 1/3 cup low sodium soy sauce
  • 1/4 cup red curry paste
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon Chinese 5 spice
  • 1 teaspoon black pepper
  • 2 teaspoons honey
  • 3/4 cup canned coconut milk
  • 2-4 squares ramen noodles (depending on how many noodles you like)
  • 3 cups baby spinach
  • 3 cups cubed butternut squash
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon spicy curry powder
  • Kosher salt and black pepper
  • Soft boiled eggs, for serving


  1. Preheat the oven to 425 degrees.
  2. In a large soup pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
  3. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
  4. Once done cooking, shred the chicken. Bring the soup to a boil over high heat. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let cook 3-5 minutes, until the noodles are soft.
  5. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!img_0135_jpg

Original, unedited recipe can be found here along with CrockPot and Instant Pot directions.


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