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, flavorful twist on classic ramen that’s easy to make at home. Perfect for chilly days or when you need a warm, satisfying meal.

Ingredients

• 1 tbsp coconut oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 large carrot, cut into thin 2″ long 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: Bring a small pot of water to a boil. Add the carrot pieces and cook until they are slightly tender. 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 for 4–5 minutes until soft and translucent.
4. Step 4: Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Step 5: Add the shredded chicken and chopped red bell pepper to the pan. Sprinkle in the turmeric and paprika, then mix well to coat everything evenly.
6. Step 6: Add the boiled carrots and drizzle in the mild hot sauce. Stir to combine.
7. Step 7: Pour in the coconut milk and stir to combine. Use the empty coconut milk can to add water or broth to the pan, capturing any remaining milk.
8. Step 8: Cook until the chicken is fully cooked through.
9. Step 9: Add the ramen noodles and cook for a few minutes, being careful not to overcook them.
10. Step 10: 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 leftover rotisserie chicken to save time, or substitute with cooked turkey for a different flavor.
• Add fresh ginger when sautéing the garlic for an extra zing.
• For a vegetarian version, omit the chicken and use vegetable broth with tofu.
• Adjust the hot sauce quantity to suit your preferred spice level.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the noodles. For best texture, you may want to add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different noodles instead of ramen?

Yes, you can substitute ramen noodles with rice noodles, udon, or even spaghetti in a pinch. Adjust the cooking time accordingly to avoid overcooking.

Is this soup suitable for freezing?

This soup can be frozen, but the texture of the noodles may change. For best results, freeze the broth and chicken separately from the noodles, then combine when reheating.

Creamy Coconut Chicken Ramen Soup Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

This Creamy Chicken Noodle Soup is a comforting and flavorful dish made with tender shredded chicken, vibrant vegetables, and creamy coconut milk, infused with turmeric and paprika. Featuring ramen noodles for a quick and satisfying meal, it combines aromatic spices with a subtle hint of heat from mild hot sauce. Perfect for warming up any day, this soup is easy to prepare on the stovetop and pairs beautifully with fresh herbs.

• Author: Victoria
• 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

Main Ingredients

• 2 cups shredded rotisserie chicken (or 450g raw chicken breast, thinly sliced)
• 2 packages ramen noodles (without the seasoning)

Liquids & Oils

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

Spices & Seasonings

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

Instructions

1. Pre-cook the carrots: Bring a small pot of water to a boil and add the carrot pieces. Let them cook until slightly tender, then drain and set aside.
2. Heat the oil: In a large pan, heat the coconut oil over medium heat.
3. Cook the onion: Add the chopped red onion to the pan and sauté until soft and translucent, about 4-5 minutes.
4. Sauté the garlic: Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
5. Add chicken and bell pepper: Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika. Mix well to coat the chicken and vegetables in the spices.
6. Add hot sauce: Once everything is well mixed, add the boiled carrots, drizzle in the hot sauce and continue stirring.
7. Pour in the coconut milk: Before the chicken is fully cooked, pour in the coconut milk and stir to combine. Fill the empty coconut milk can with water or broth, swish it around to capture any remaining milk, and add the water to the pan.
8. Add noodles: Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, ensuring not to overcook them.
9. Serve: Ladle into bowls and enjoy immediately. This creamy chicken ramen is perfect when paired with fresh herbs like cilantro or a squeeze of lime for extra brightness.

Notes

• Use rotisserie chicken for a quicker preparation or raw chicken breast if you prefer to cook the chicken fresh.
• Adjust the hot sauce according to your spice preference or omit it for a milder flavor.
• Fresh cilantro or lime juice make excellent garnishes to brighten the soup.
• Using broth instead of water will add extra flavor to the soup.
• Ensure not to overcook the ramen noodles to maintain a pleasant texture.

Keywords: Creamy chicken noodle soup, coconut milk soup, chicken ramen, turmeric chicken soup, easy chicken soup recipe