Creamy Coconut Chicken Ramen Soup Recipe
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.
- 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
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
- 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.
- Heat the Oil: Warm the coconut oil in a large pan over medium heat, preparing for the sautéing process.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
