Creamy Coconut Chicken Ramen Soup Recipe
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.
- 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
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
- 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.
- Heat the oil: In a large pan over medium heat, heat the coconut oil until hot but not smoking.
- 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.
- Sauté the garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning and to release its aroma.
- 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.
- 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.
- 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.
- 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.
- 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
