Creamy Coconut Chicken Ramen Soup Recipe

Introduction

This creamy chicken noodle soup brings comforting warmth with a flavorful coconut milk base and tender chicken. It’s quick to prepare and perfect for a cozy meal any day of the week. Enjoy the subtle spices and satisfying noodles in every bowl.

Ingredients

• 1 tbsp coconut oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 large carrot, cut into thin 2″ 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 cups water or broth (chicken or vegetable)

Instructions

1. Step 1: Pre-cook the carrots by bringing a small pot of water to a boil. Add the carrot pieces and cook until slightly tender, then drain and set aside.
2. Step 2: In a large pan, heat the coconut oil over medium heat.
3. Step 3: Add the chopped red onion to the pan 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 avoid burning.
5. Step 5: Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika. Mix well to coat evenly.
6. Step 6: Add the boiled carrots and drizzle the hot sauce over the mixture. Continue stirring to combine.
7. Step 7: Pour in the coconut milk and stir to combine. Fill the empty coconut milk can with water or broth, swirl to capture any remaining milk, and add this to the pan.
8. Step 8: Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, taking care not to overcook the noodles.
9. Step 9: Ladle the soup into bowls and serve immediately. For extra brightness, garnish with fresh cilantro or a squeeze of lime if desired.

Tips & Variations

• Substitute the rotisserie chicken with leftover cooked chicken or turkey for convenience.
• Add fresh ginger when sautéing the onion and garlic for an added depth of flavor.
• Use rice noodles or udon noodles if ramen is unavailable.
• Adjust the hot sauce quantity to suit your preferred spice level.

Storage

Store any leftovers 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, it’s recommended to cook noodles fresh when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the chicken and use vegetable broth instead of water. Add extra vegetables like mushrooms or tofu for protein.

Can I prepare this soup ahead of time?

You can prepare the base soup in advance but add noodles just before serving to prevent them from becoming mushy.

Creamy Coconut Chicken Ramen Soup Recipe

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★★★★★

4.5 from 58 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Experience the comforting warmth of this creamy chicken noodle soup featuring tender rotisserie chicken, vibrant vegetables, and a rich coconut milk base infused with turmeric and paprika. Ready in just 30 minutes, this flavorful soup delivers a perfect balance of spice and creaminess, ideal for a hearty lunch or dinner.

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Ingredients

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Main 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 cups water or broth (chicken or vegetable)

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Instructions

1. Pre-cook the carrots: 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. Heat the oil: In a large pan, heat the coconut oil over medium heat until hot but not smoking.
3. Cook the onion: Add the chopped red onion to the pan and sauté for 4-5 minutes until soft and translucent.
4. Sauté the garlic: Add the minced garlic to the pan and cook for 1 minute, stirring constantly to prevent burning.
5. Add chicken and bell pepper: Stir in the shredded chicken and chopped red bell pepper. Sprinkle turmeric and paprika over the mixture. Stir well to coat the ingredients evenly with the spices.
6. Add hot sauce: Add the pre-cooked carrots and drizzle the mild hot sauce over the mixture. Continue stirring to combine flavors thoroughly.
7. Pour in the coconut milk: Before the chicken is fully cooked, pour in the coconut milk and stir. Use the empty coconut milk can to add 1⅔ cups of water or broth to the pan, capturing any remaining milk.
8. Add noodles: Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, stirring occasionally, until noodles are tender but not overcooked.
9. Serve: Ladle the soup into bowls immediately. For extra brightness, garnish with fresh herbs like cilantro or a squeeze of lime if desired. Enjoy this creamy chicken ramen hot.

Notes

• You can substitute rotisserie chicken with raw chicken breast if preferred; just slice thinly for quicker cooking.
• Adjust the amount of hot sauce according to your heat preference.
• For a gluten-free option, replace ramen noodles with gluten-free noodles or rice noodles.
• Adding fresh herbs such as cilantro or basil at serving time adds a refreshing flavor contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion – Asian inspired

Keywords: creamy chicken noodle soup, coconut milk soup, turmeric chicken soup, ramen noodle soup, quick chicken soup, easy dinner soup