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Roughly chop the yellow onion, scotch bonnet, Thai chili pepper, garlic cloves, and ginger.

Place the roughly chopped onion, scotch bonnet, Thai chili pepper, garlic, and ginger into a blender. Blend until a rough puree is formed.

Add the goat meat to a large pot. Pour the blended aromatic mixture over the goat meat.

Add the seasoning cube, ground crayfish, and pepper soup powder to the pot with the goat meat and aromatics.

Mix all ingredients thoroughly with a wooden spoon. Cover the pot and let the mixture steam for 10 minutes to allow the goat meat to absorb the flavors.

Add 5 cups of water to the pot and stir. Taste the soup and add salt as needed to your preference.

Bring the soup to a low boil, then reduce heat and let it simmer for about 30 minutes, allowing the flavors to meld and the goat meat to tenderize.

During the last 5 minutes of the soup cooking, prepare the ramen noodles according to package instructions in a separate pot of boiling water.

Add the fresh Thai basil to the simmering soup and cook for the remaining few minutes.

To assemble, place the cooked ramen noodles into individual serving bowls. Ladle the hot pepper soup with goat meat over the noodles.

Garnish each bowl with halved jammy eggs, seaweed, sliced scallions, and additional sliced chili peppers if desired.

Serve immediately and enjoy this comforting Pepper Soup Ramen.


Roughly chop the yellow onion, scotch bonnet, Thai chili pepper, garlic cloves, and ginger.

Place the roughly chopped onion, scotch bonnet, Thai chili pepper, garlic, and ginger into a blender. Blend until a rough puree is formed.

Add the goat meat to a large pot. Pour the blended aromatic mixture over the goat meat.

Add the seasoning cube, ground crayfish, and pepper soup powder to the pot with the goat meat and aromatics.

Mix all ingredients thoroughly with a wooden spoon. Cover the pot and let the mixture steam for 10 minutes to allow the goat meat to absorb the flavors.

Add 5 cups of water to the pot and stir. Taste the soup and add salt as needed to your preference.

Bring the soup to a low boil, then reduce heat and let it simmer for about 30 minutes, allowing the flavors to meld and the goat meat to tenderize.

During the last 5 minutes of the soup cooking, prepare the ramen noodles according to package instructions in a separate pot of boiling water.

Add the fresh Thai basil to the simmering soup and cook for the remaining few minutes.

To assemble, place the cooked ramen noodles into individual serving bowls. Ladle the hot pepper soup with goat meat over the noodles.

Garnish each bowl with halved jammy eggs, seaweed, sliced scallions, and additional sliced chili peppers if desired.

Serve immediately and enjoy this comforting Pepper Soup Ramen.
