Creamy Chicken Ramen Soup with Coconut Milk and Vegetables Recipe

Introduction

This creamy chicken noodle soup combines tender chicken, vibrant vegetables, and rich coconut milk for a comforting and flavorful meal. Infused with warming spices and easy-to-make ramen noodles, it’s perfect for a cozy dinner any night of the week.

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

1. Step 1: Bring a small pot of water to a boil and add the carrot pieces. 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 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, mixing well to coat.
6. Step 6: Add the boiled carrots and drizzle in the hot sauce. Continue stirring to combine.
7. Step 7: Pour in the coconut milk. Use the empty can to add water or broth by swishing it around to capture remaining milk, then add 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 them.
9. Step 9: Ladle the soup into bowls and serve immediately. Garnish with fresh herbs like cilantro or a squeeze of lime if desired.

Tips & Variations

• Use spinach or kale for extra greens and nutrition.
• Substitute ramen noodles with rice noodles for a gluten-free option.
• Adjust the heat by varying the amount or type of hot sauce used.
• For deeper flavor, use homemade chicken broth instead of water.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Noodles may absorb some liquid when stored; add a splash of broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can. Just slice the raw chicken thinly and cook thoroughly in the pan during the cooking process before adding the noodles.

Is this recipe dairy-free?

Yes, the use of coconut milk instead of cream or dairy makes this soup naturally dairy-free and suitable for those with lactose intolerance.

Creamy Chicken Ramen Soup with Coconut Milk and Vegetables Recipe

Print Recipe

★★★★★

4.7 from 390 reviews

A comforting and creamy chicken noodle soup featuring tender shredded chicken, vibrant vegetables, and flavorful spices in a rich coconut milk broth, served with ramen noodles for a satisfying meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion (Asian-inspired)

Ingredients

Scale 1x2x3x

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, cut into thin slices)
• 2 packages ramen noodles (without the 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

1. Pre-cook the carrots: Bring a small pot of water to a boil and add the carrot pieces. Let them cook until slightly tender, then drain and set aside.
2. Heat the oil: In a large pan, heat the coconut oil over medium heat to prepare for sautéing the vegetables.
3. Cook the onion: Add the chopped red onion to the pan and sauté until soft and translucent, about 4-5 minutes, which enhances its flavor and sweetness.
4. Sauté the garlic: Add the minced garlic to the pan and cook for 1 minute, stirring constantly to avoid burning and to release its aroma.
5. Add chicken and bell pepper: Stir in the shredded chicken and chopped red bell pepper. Sprinkle in turmeric and sweet paprika, then mix well to coat the chicken and vegetables evenly with the spices.
6. Add hot sauce and carrots: Once well mixed, add the pre-cooked carrots and drizzle in the mild hot sauce, stirring to combine all ingredients thoroughly.
7. Pour in the coconut milk: Before the chicken is fully cooked, pour in the coconut milk and stir to combine. Use the empty coconut milk can to measure and add the water or broth, swishing the can to capture any residual milk, then add it to the pan.
8. Add noodles: After the chicken is cooked through, add the ramen noodles to the pan. Cook for a few minutes, ensuring not to overcook the noodles to maintain their texture.
9. Serve: Ladle the creamy chicken ramen into bowls and enjoy immediately. Optionally garnish with fresh herbs like cilantro or a squeeze of lime for extra brightness and flavor.

Notes

• Use shredded rotisserie chicken for convenience or fresh chicken breast sliced thinly for a homemade touch.
• Adjust the hot sauce to your heat preference; mild hot sauce is recommended to balance the coconut milk’s creaminess.
• If avoiding gluten, ensure ramen noodles are gluten-free or substitute with rice noodles.
• Fresh herbs and a squeeze of lime elevate the soup’s flavor and add brightness.
• The soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking the coconut milk.

Keywords: chicken noodle soup, creamy chicken soup, coconut milk soup, ramen noodle soup, easy chicken soup, healthy chicken soup, comfort food