Creamy Coconut Chicken Ramen Soup Recipe
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.
- 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
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
- 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.
- Heat the oil: In a large pan, heat the coconut oil over medium heat.
- Cook the onion: Add the chopped red onion to the pan and sauté until soft and translucent, about 4-5 minutes.
- Sauté the garlic: Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- 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.
- Add hot sauce: Once everything is well mixed, add the boiled carrots, drizzle in the hot sauce and continue stirring.
- 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.
- Add noodles: Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, ensuring not to overcook them.
- 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
