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Creamy Coconut Chicken Ramen Soup Recipe

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★★★★★

4.8 from 109 reviews

A rich and creamy chicken noodle soup featuring tender shredded chicken, vibrant vegetables, and fragrant spices, all simmered in a luscious coconut milk broth. This comforting soup combines the warmth of turmeric and paprika with the subtle heat of mild hot sauce, finished with ramen noodles for a satisfying, flavorful meal.

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

Protein

  • 2 cups shredded rotisserie chicken or 450g raw chicken breast, thinly sliced

Liquids and Fats

  • 1 tbsp coconut oil
  • 1 can (400ml) coconut milk, shaken well
  • 1⅔ cups water or broth (chicken or vegetable)

Spices and Seasonings

  • 1 pinch Kosher salt, to taste
  • 1 tsp turmeric
  • 1 tsp sweet paprika
  • 1 tbsp mild hot sauce (adjust to taste)

Carbohydrates

  • 2 packages ramen noodles (without the seasoning packets)

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 warm.
  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, stirring constantly, and cook for 1 minute to release its aroma without burning.
  5. Add chicken and bell pepper: Stir in the shredded chicken and chopped red bell pepper. Sprinkle turmeric and paprika over the mixture and stir well to evenly coat the chicken and vegetables with the spices.
  6. Add hot sauce and carrots: Mix in the pre-cooked carrots and drizzle the mild hot sauce over everything, stirring to combine flavors.
  7. Pour in the coconut milk and broth: Before the chicken is completely cooked, pour in the coconut milk. Use the empty coconut milk can to add water or broth by swishing it around to catch remaining milk and then adding it to the pan. Stir to combine.
  8. Add noodles: Once the chicken is cooked through, add the ramen noodles and cook for a few minutes, making sure not to overcook and soften them too much.
  9. Serve: Ladle the soup into bowls and serve immediately. Optional garnishes like fresh cilantro or a squeeze of lime can brighten up the soup.

Notes

  • Use either shredded rotisserie chicken for convenience or raw chicken breast sliced thinly for a fresher taste.
  • Adjust the amount of hot sauce to your preferred spice level.
  • Ramen noodles can be substituted with other thin noodles if desired.
  • For gluten-free option, ensure ramen noodles are gluten-free or substitute with rice noodles.
  • This soup is best enjoyed fresh but can be reheated gently on the stovetop.
  • Garnishing with fresh herbs or citrus can add brightness to the creamy broth.

Keywords: creamy chicken noodle soup, coconut milk soup, chicken ramen, easy chicken soup, turmeric soup, one pot soup

Find it online: https://topreci.com/creamy-coconut-chicken-ramen-soup-recipe/