Creamy Coconut Chicken Ramen Soup Recipe

Introduction

This creamy chicken noodle soup combines tender chicken, vibrant vegetables, and fragrant spices in a rich coconut milk broth. It’s a comforting and flavorful twist on classic chicken noodle soup, perfect for cozy nights or when you need a nourishing meal.

Ingredients

• 1 tbsp coconut oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 large carrot, cut into thin 2″ pieces
• 4 small cloves garlic, minced
• 1 pinch Kosher salt, to taste
• 1 can (400ml) coconut milk, shaken well
• 2 cups shredded rotisserie chicken (or 450g raw chicken breast thinly sliced)
• 2 packages ramen noodles (without the seasoning)
• 1 tsp turmeric
• 1 tsp sweet paprika
• 1 tbsp mild hot sauce, adjust to taste
• 1⅔ cup water or broth (chicken or vegetable)

Instructions

1. Step 1: Pre-cook the carrots by bringing a small pot of water to a boil. Add the carrot pieces and cook until slightly tender, then drain and set aside.
2. Step 2: Heat the coconut oil in a large pan over medium heat.
3. Step 3: Add the chopped red onion to the pan and sauté until soft and translucent, about 4-5 minutes.
4. Step 4: Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Step 5: Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika, mixing well to coat everything evenly.
6. Step 6: Add the boiled carrots and drizzle in the mild hot sauce. Continue stirring to combine.
7. Step 7: Pour in the coconut milk and stir to combine. Fill the empty coconut milk can with water or broth, swirl to catch remaining milk, and add this to the pan.
8. Step 8: Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, being careful not to overcook the noodles.
9. Step 9: Ladle the soup into bowls and serve immediately. Garnish with fresh herbs like cilantro or a squeeze of lime for extra brightness if desired.

Tips & Variations

• Use rotisserie chicken for convenience or substitute with cooked turkey or tofu for a variation.
• Add fresh ginger with the garlic for added warmth and depth of flavor.
• For a spicier kick, increase the hot sauce or add a pinch of crushed red pepper flakes.
• Swap ramen noodles for rice noodles or soba for different textures.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. Avoid overcooking the noodles during reheating to keep them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, you can use raw chicken breast thinly sliced. Cook it thoroughly in the pan before adding the noodles and broth.

Is this soup dairy-free?

Yes, this recipe uses coconut milk, making it naturally dairy-free and suitable for those with lactose intolerance or dairy allergies.

Creamy Coconut Chicken Ramen Soup Recipe

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★★★★★

4.8 from 76 reviews

This Creamy Chicken Noodle Soup features tender shredded chicken, vibrant vegetables, and aromatic spices in a rich coconut milk broth. Enhanced with turmeric, paprika, and a mild hot sauce, this comforting ramen-inspired soup delivers a deliciously creamy and mildly spicy flavor profile that is perfect for a cozy meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion, Asian-inspired

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 large carrot, cut into thin 2″-long pieces
• 4 small cloves garlic, minced

Proteins

• 2 cups shredded rotisserie chicken (or 450g raw chicken breast sliced thin)

Liquids & Fats

• 1 tbsp coconut oil
• 1 can (400ml) coconut milk, shaken well
• 1⅔ cup water or broth (chicken or vegetable)

Spices & Condiments

• 1 pinch kosher salt (to taste)
• 1 tsp turmeric
• 1 tsp sweet paprika
• 1 tbsp mild hot sauce (adjust to taste)

Others

• 2 packages ramen noodles (without the seasoning)

Instructions

1. Pre-cook the carrots: Bring a small pot of water to a boil, add the carrot pieces, and cook until slightly tender. Drain and set aside to be added later in the soup.
2. Heat the oil: In a large pan over medium heat, heat the coconut oil until hot but not smoking.
3. Cook the onion: Add the chopped red onion to the pan and sauté for about 4-5 minutes until it becomes soft and translucent, building the base flavor.
4. Sauté the garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning and to release its aroma.
5. Add chicken and bell pepper: Incorporate the shredded chicken and chopped red bell pepper into the pan. Sprinkle turmeric and paprika over them and mix thoroughly to coat the ingredients evenly with the spices.
6. Add hot sauce: Add the boiled carrots and drizzle the mild hot sauce over the mixture. Stir well to combine all the ingredients and flavors.
7. Pour in the coconut milk: Before the chicken finishes cooking, pour in the can of coconut milk and stir to combine. Use the empty coconut milk can to measure and add water or broth, swishing it inside the can to capture any leftover milk. Add this liquid to the pan.
8. Add noodles: Once the chicken is cooked through, add the ramen noodles to the pan. Cook for a few minutes until noodles are tender but not overcooked, stirring occasionally to separate them.
9. Serve: Ladle the creamy chicken noodle soup into bowls and serve immediately. For extra brightness, garnish with fresh herbs like cilantro or a squeeze of lime if desired.

Notes

• Using pre-cooked rotisserie chicken reduces prep time and adds extra flavor.
• You can substitute water with chicken or vegetable broth for a richer taste.
• Adjust the amount of hot sauce based on your spice preference.
• Be careful not to overcook the ramen noodles to avoid a mushy texture.
• Fresh herbs and lime are optional but enhance the soup’s freshness.

Keywords: creamy chicken noodle soup, coconut milk soup, chicken ramen, turmeric chicken soup, quick chicken noodle soup