Spicy Thai-style Pumpkin and Butternut Ramen

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1 tablespoon olive oil
1 small onion, thinly sliced
3 teaspoons minced ginger
2 garlic cloves, minced
1 teaspoon salt 
1 ½ cups cubed butternut squash
3 cups chicken broth
1 can light coconut milk
½ cup pumpkin puree
2 teaspoons red curry paste
1 tsp sambal oelek (or more)
2 small chicken breasts (about 3/4 pound)
3 ounces chinese ramen noodles (not fried)

In a large pot, heat olive oil over a medium-high heat. Add onion, ginger and garlic. Sauté until softened, about 5 minutes. Add salt and butternut squash. Cook another minute.

Add chicken broth, coconut milk, pumpkin puree, red curry paste and sambal oelek and simmer for 7-8 minutes. Season with salt and pepper.

Meanwhile, poach chicken in chicken broth for 7-8 minutes. Remove chicken when cooked and shred using the dough hook of a stand mixer, or two forks. (Alternatively, you can slice the chicken paper thin and drop into the hot broth a minute before serving.)

In a separate pot, bring water to a boil. Add noodles adn cook until softened, 3 minutes. Drain and rinse well to cool noodles and stop them cooking.

To assemble:
Place noodles in a preheated earthenware bowl. Add chicken, then ladle broth with squash over the noodles and chicken and garnish with cilantro.

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