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.
Ingredients
Scale
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)
Instructions
- 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.
- Heat the oil: In a large pan, heat the coconut oil over medium heat until hot but not smoking.
- Cook the onion: Add the chopped red onion to the pan and sauté for 4-5 minutes until soft and translucent.
- Sauté the garlic: Add the minced garlic to the pan and cook for 1 minute, stirring constantly to prevent burning.
- 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.
- Add hot sauce: Add the pre-cooked carrots and drizzle the mild hot sauce over the mixture. Continue stirring to combine flavors thoroughly.
- 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.
- 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.
- 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
