Description

This Creamy Chicken Noodle Soup combines tender shredded chicken, vibrant vegetables, and aromatic spices simmered in a rich coconut milk broth. Infused with turmeric, paprika, and a touch of mild hot sauce, this comforting ramen-style soup delivers warmth and depth of flavor with every spoonful. Perfect for a cozy meal, the soup is topped with ramen noodles for an extra satisfying texture and can be brightened with fresh herbs or lime.

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 cup 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 slightly tender. Drain and set aside.
Heat the oil: In a large pan, heat the coconut oil over medium heat to prepare for sautéing the aromatics.
Cook the onion: Add the chopped red onion to the pan and sauté until soft and translucent, about 4-5 minutes, stirring frequently to prevent burning.
Sauté the garlic: Add the minced garlic to the pan and cook for 1 minute while stirring constantly to release its flavor without burning.
Add chicken and bell pepper: Stir in the shredded chicken and chopped red bell pepper. Sprinkle turmeric and paprika over the mixture and stir to evenly coat the chicken and vegetables in the spices.
Add hot sauce and carrots: Incorporate the boiled carrots and drizzle the mild hot sauce over the mixture. Continue stirring to blend the flavors well.
Pour in the coconut milk and broth: Before the chicken is fully cooked through, pour in the coconut milk and stir to combine. Use the empty coconut milk can to add the 1⅔ cup of water or broth to the pan, capturing any residual milk.
Add noodles: Once the chicken is completely cooked, add the ramen noodles to the soup. Cook for a few minutes until the noodles are tender but not overcooked.
Serve: Ladle the creamy chicken noodle soup into bowls immediately. For extra brightness, garnish with fresh herbs like cilantro or a squeeze of lime if desired.

Notes

Use shredded rotisserie chicken for quicker preparation, or substitute with thinly sliced raw chicken breast for a fresher taste.
Adjust the amount of hot sauce according to your preferred spice level.
Ramen noodles without seasoning packets are recommended to control the soup’s flavor and sodium content.
Fresh herbs such as cilantro or a wedge of lime can enhance the flavor profile when serving.
Ensure not to overcook the noodles to maintain a pleasant texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion (Asian-inspired)

Keywords: creamy chicken noodle soup, coconut milk soup, ramen chicken soup, turmeric soup, easy chicken soup recipe, dairy-free chicken soup, gluten-free noodle soup