Creamy Coconut Chicken Ramen Soup Recipe

Introduction

This creamy chicken noodle soup offers a comforting blend of tender chicken, vibrant vegetables, and rich coconut milk. Infused with warm spices and a hint of heat, it’s a cozy, flavorful twist on classic ramen that’s perfect for any day.

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 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 and add the carrot pieces. 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 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 turmeric and paprika, mixing well to coat evenly.
6. Step 6: Add the boiled carrots and drizzle in the hot sauce. Stir to combine.
7. Step 7: Pour in the coconut milk and stir. Fill the empty coconut milk can with water or broth, swirl to capture remaining milk, and add it to the pan.
8. Step 8: Cook until the chicken is thoroughly cooked.
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, optionally garnished with fresh herbs like cilantro or a squeeze of lime for brightness.

Tips & Variations

• Use vegetable broth instead of water for a richer flavor if you prefer.
• Swap rotisserie chicken for leftover cooked chicken to save time.
• Add fresh lime juice or chopped cilantro to brighten the flavors before serving.
• For extra heat, increase the hot sauce or add a pinch of chili flakes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of ramen?

Yes, you can substitute ramen noodles with other quick-cooking noodles like egg noodles, udon, or rice noodles depending on your preference.

Is this soup suitable for freezing?

While the soup can be frozen, the texture of the noodles may change and become softer upon thawing. For best results, store the soup and noodles separately and combine them when reheating.

Creamy Coconut Chicken Ramen Soup Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This Creamy Chicken Noodle Soup combines tender shredded chicken, aromatic spices, and vibrant vegetables in a rich coconut milk broth. Enhanced with turmeric and sweet paprika, and paired with ramen noodles, this comforting soup offers a delightful blend of creamy and spicy flavors, perfect for a cozy meal any time of the year.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and 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 & Dairy Alternatives

• 2 cups shredded rotisserie chicken (or 450g raw chicken breast, thinly sliced)
• 1 can (400ml) coconut milk, shaken well

Pantry Staples & Spices

• 1 tbsp coconut oil
• 1 pinch kosher salt, to taste
• 1 tsp turmeric
• 1 tsp sweet paprika
• 1 tbsp mild hot sauce (adjust to taste)
• 1⅔ cup water or chicken/vegetable broth
• 2 packages ramen noodles (without seasoning)

Instructions

1. Pre-cook the Carrots: Bring a small pot of water to a boil and add the carrot pieces. Cook them until slightly tender, then drain and set aside to prevent overcooking later in the soup.
2. Heat the Oil: Warm the coconut oil in a large pan over medium heat, preparing for the sautéing process.
3. Sauté the Onion: Add the chopped red onion to the pan and cook for about 4-5 minutes until soft and translucent, releasing its sweetness.
4. Sauté the Garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly to prevent burning and to bring out the fragrant aromas.
5. Add Chicken and Bell Pepper: Incorporate the shredded chicken and chopped red bell pepper into the pan. Sprinkle in the turmeric and paprika, stirring well to evenly coat the ingredients with the spices.
6. Add Hot Sauce and Carrots: Mix in the pre-cooked carrots and drizzle the mild hot sauce over the mix, continuing to stir for flavor integration.
7. Pour in Coconut Milk and Broth: Slowly pour in the coconut milk. Use the empty coconut milk can to add water or broth to the pan, stirring to combine all liquids thoroughly. This creates the creamy base for the soup.
8. Add Noodles: Once the chicken is cooked through, add the ramen noodles to the pan. Cook them for a few minutes, keeping a watchful eye to avoid overcooking and maintain their texture.
9. Serve: Ladle the creamy chicken noodle soup into bowls immediately. Optionally, garnish with fresh cilantro or a squeeze of lime to brighten the flavors.

Notes

• You can substitute rotisserie chicken with freshly cooked chicken breast sliced thinly.
• Adjust hot sauce quantity depending on your preferred spice level.
• For a richer flavor, use chicken broth instead of water.
• Be careful not to overcook the ramen noodles as they can become mushy quickly.
• Garnishing with fresh herbs or lime juice adds a refreshing finish to the soup.

Keywords: creamy chicken noodle soup, coconut milk soup, turmeric chicken soup, easy chicken noodle recipe, ramen soup, healthy chicken soup, spicy chicken soup