Spicy and Creamy Chicken Ramen is one of those bowls that feels like a quiet night in, even if you make it on a busy weekday. You get tender strips of chicken, a rich and creamy broth with a gentle burn from chili, and springy ramen noodles that soak up all the flavor. It is simple enough for a weeknight, but satisfying enough that you will want to linger over the last spoonful.

This version of spicy and creamy chicken ramen leans on easy ingredients: boneless skinless chicken thighs, instant ramen noodles, coconut milk, and a few pantry staples like soy sauce, garlic, and sriracha. The result is a balanced bowl that is comforting without being heavy and spicy without blowing your head off. Think cozy, not extreme.

Ingredients for this Spicy and Creamy Chicken Ramen

Before you start cooking, it helps to have everything ready to go. This ramen comes together fairly quickly once the broth is simmering, so a little prep makes the whole process feel relaxed instead of rushed.

Neutral oil (such as canola or vegetable oil) – Used to sear the chicken so it gets a bit of color without adding extra flavor that competes with the broth.
Boneless skinless chicken thighs, cut into bite-sized strips – Thighs stay juicy and tender in the broth. Cutting them into strips means you get a bit of chicken in every bite.
Fine sea salt and freshly ground black pepper – Simple seasoning for the chicken and the broth; building layers of flavor from the start.
Unsalted butter – Adds a soft richness and helps carry the flavor of the garlic and ginger.
Garlic, finely minced – Brings that familiar, savory aroma that makes the kitchen smell like something good is happening.
Fresh ginger, finely grated – Adds warmth and a bit of brightness that keeps the creamy broth from feeling flat.
Soy sauce – The salty, umami backbone of the broth.
Sriracha or other smooth hot chili sauce – For heat and a touch of tang. This is where the “spicy” part of spicy and creamy chicken ramen really kicks in.
Chili garlic sauce – Deepens the chili flavor and adds a little extra garlic punch.
Rice vinegar – A small splash cuts through the richness and keeps the broth balanced.
Low-sodium chicken broth – The base of the soup. Using low-sodium gives you more control over the final saltiness.
Water – Loosens the broth just enough so the flavors do not get too intense as it simmers.
Canned full-fat coconut milk, well shaken – This is where the creaminess comes from. It melts into the broth and gives it a silky texture.
Instant ramen noodles (discard seasoning packets) – Convenient and quick. The noodles soak up the broth and give you that classic ramen slurp.
Thinly sliced green cabbage – Adds a bit of crunch and sweetness to the bowl.
Shredded carrot – A gentle sweetness and some color that makes the bowl look inviting.
Green onions, thinly sliced – Freshness on top; they brighten every spoonful.
Soft-boiled eggs, halved – The creamy yolk is perfect with the spicy, creamy broth.
Toasted sesame oil – A little drizzle at the end gives a nutty aroma that makes the whole bowl feel complete.
Toasted sesame seeds – For a bit of texture and a subtle, toasty flavor.
Crushed red pepper flakes (optional, for extra heat) – For anyone who likes their spicy and creamy chicken ramen with an extra kick.

Instructions

Think of this recipe as building a layered, cozy broth and then finishing it with noodles and fresh toppings. Nothing is complicated, but each step adds something.

Season the chicken. Place the boneless skinless chicken thigh strips in a bowl. Sprinkle with about half of the fine sea salt and all of the freshly ground black pepper. Toss with your hands or a spoon until every piece is lightly coated. This quick step makes sure the chicken itself tastes good, not just the broth around it.
Sear the chicken. Heat the neutral oil in a large pot or Dutch oven over medium-high heat until it looks shimmery. Add the seasoned chicken strips in a single layer. Let them cook, stirring occasionally, until they are lightly browned on the edges and just cooked through, about 5 to 7 minutes. They do not need deep color, just a bit of sear.
Make a fragrant base. Turn the heat down to medium. Push the chicken to one side of the pot, leaving an open space. Add the unsalted butter to the empty side. When it melts, add the minced garlic and grated ginger right into the butter. Stir constantly for about 30 to 45 seconds, just until they smell fragrant. Do not walk away here; you want them soft and aromatic, not browned.
Coat the chicken in flavor. Stir the garlic and ginger into the chicken so everything is mixed. Pour in the soy sauce, sriracha, chili garlic sauce, and rice vinegar. Stir again until the chicken is evenly coated in the spicy, glossy mixture. It will smell rich and a little tangy at this point.
Build the broth. Pour the low-sodium chicken broth and the water into the pot. Add the remaining fine sea salt. Stir well, scraping the bottom of the pot with a wooden spoon or spatula to lift any browned bits into the liquid. Those little bits carry a lot of flavor.
Simmer to meld the flavors. Bring the pot up to a gentle boil over medium-high heat, then lower the heat to medium-low. Let the broth simmer, uncovered, for about 8 to 10 minutes. You should see small bubbles around the edges, not a rolling boil. This short simmer helps the spicy and savory flavors sink into the broth and the chicken.
Add the creaminess. Stir in the canned full-fat coconut milk. Make sure you shook the can before opening so it is smooth. Once added, stir until the broth looks evenly creamy and slightly pale. Let it come back to a gentle simmer, but avoid a hard boil so the coconut milk stays smooth.
Cook the ramen noodles. Add the instant ramen noodles directly to the pot, discarding any seasoning packets that came with them. Gently push the noodle bricks down into the broth. Cook according to the package directions, usually about 3 to 4 minutes, stirring now and then to separate the strands as they soften.
Add the vegetables. During the last 2 minutes of cooking the noodles, add the thinly sliced green cabbage and the shredded carrot. Stir them into the broth so they soften slightly while still keeping a bit of crunch. The pot will look nicely full at this point, with noodles, chicken, and vegetables all mingling in the creamy broth.
Finish with sesame flavor. Turn off the heat. Stir in the toasted sesame oil. Taste the broth carefully and add a pinch more fine sea salt if it needs it. The broth should taste balanced: savory, a bit spicy, and pleasantly creamy.
Serve and garnish. Ladle the spicy and creamy chicken ramen into bowls, making sure each serving gets a good mix of noodles, chicken, cabbage, and carrot along with plenty of broth. Top each bowl with sliced green onions, half of a soft-boiled egg, and a sprinkle of toasted sesame seeds. If you like more heat, finish with a pinch of crushed red pepper flakes. Serve right away while everything is hot and the noodles are still bouncy.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 25 minutes
Total time: About 45 minutes
Servings: 4 bowls of spicy and creamy chicken ramen

Nutritional information

Nutritional values will vary a bit depending on the exact brands you use, but here is an approximate breakdown per serving of spicy and creamy chicken ramen:

Calories: 640 kcal
Carbohydrates: 54 g
Protein: 33 g
Fat: 32 g
Saturated fat: 15 g
Sodium: 1580 mg
Fiber: 4 g
Sugar: 6 g

This is very much a comfort-food bowl, but it still brings a good amount of protein from the chicken and eggs, plus some fiber from the cabbage and carrot. If you are watching sodium, you can look for a lower-sodium soy sauce and broth to bring the numbers down.

Frequently asked questions

Can I make this spicy and creamy chicken ramen less spicy?

Yes. If you prefer a milder bowl, simply reduce the sriracha and chili garlic sauce. You can start with half the amount of each and skip the crushed red pepper flakes on top. The broth will still be creamy and flavorful from the soy sauce, garlic, ginger, and coconut milk, just with a gentler warmth instead of a strong kick.

Can I use chicken breast instead of chicken thighs?

You can. Boneless, skinless chicken breast works in this spicy and creamy chicken ramen, but it cooks a little faster and can dry out more easily. If you use breast, watch the searing step closely and stop cooking as soon as the strips are just cooked through. The rest of the recipe stays the same: you still simmer them in the broth with the soy sauce, sriracha, chili garlic sauce, and coconut milk.

How can I store and reheat leftovers?

Leftover spicy and creamy chicken ramen can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soak up the broth, so the texture changes a bit, but the flavor is still comforting. To reheat, warm it gently in a pot over low to medium heat, adding a splash of water or a little extra chicken broth if it looks too thick. Heat just until steaming; avoid boiling hard so the coconut milk stays creamy.