Creamy Chicken Noodle Soup
Calories: 546.6kcal|Fat: 32.2g|Carbohydrates: 42.6g|Protein: 22.1g
| 30 minutes
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This creamy chicken noodle soup combines rich coconut milk, fragrant Thai spices, and tender chicken like Tom Kha Gai, all set against the chewy comfort of ramen noodles. Its vibrant yellow color comes from the smooth coconut milk, hot sauce, turmeric, and paprika—perfect for when you crave something both comforting and bold.
This creamy chicken ramen soup embraces the 2024 trend of melty mashups by blending classic Thai coconut-based flavors, like Tom Kha Gai, with the satisfying texture of Japanese ramen noodles. The recipe is partly inspired by Chrissy Teigen’s popular rotisserie chicken noodle soup. What I love most about this dish is its versatility—you can use rotisserie chicken, but I’ve also tested it with leftover chicken and uncooked, thinly sliced chicken cooked directly in the soup. Either way, the result is tender, melt-in-your-mouth goodness.
Why You’ll Like It
- Comforting Melty Mashup: This recipe combines the richness of a typical Thai chicken soup with coconut milk with the Japanese beloved ramen noodles, creating a warm, comforting dish perfect for any time of year.
- Quick and Easy: With or without pre-cooked rotisserie chicken this ramen comes together in under 30 minutes, making it an ideal weeknight meal.
- Flavors and Colors That Pop: A mix of spices like turmeric and paprika, with just the right amount of heat from hot sauce, give this vibrant dish a rich and exciting aroma.
For The Perfect Creamy Chicken Noodle Soup
- Don’t Overcook the Noodles: Add the ramen noodles at the very end to ensure they stay tender without becoming mushy. You can also cook them separately and then let everyone put his own noodles in his soup.
- Pre-Boil the Carrots: For a softer texture, I like pre-boiling the carrots for a few minutes so that I ensure they are perfectly tender by the time the ramen is ready.
- Season Gradually: Taste the soup after adding the coconut milk and adjust salt and spice levels to your preference.
- Use Full-Fat Coconut Milk: Don’t go for the coconut milk in the carton but opt for full-fat coconut milk, as the light version won’t provide the same richness.
- Balance the Heat: The hot sauce I use is quite mild, much milder than the Gochujang. So adjust the heat accordingly. If you’re sensitive to spice, add hot sauce in small increments, tasting as you go.
What You Need
- Coconut Oil – A great base for sautéing your veggies, offering subtle flavor. You can swap this with olive oil or any neutral oil if needed.
- Red Onion – Adds sweetness and depth to the dish. Yellow onions work in a pinch but may alter the flavor slightly.
- Red Bell Pepper – Brings a hint of sweetness and vibrant color. You can use yellow or orange bell peppers if you want a slightly sweeter taste.
- Carrot – Adds a touch of natural sweetness and crunch. Pre-boiling ensures it’s tender, but you can leave this step out if you prefer a firmer texture.
- Garlic – Aromatic and essential for flavor. You can adjust the quantity depending on how garlicky you like your dishes.
- Kosher Salt – Enhances all the flavors. You can use sea salt or regular table salt as well, but adjust the quantity to taste.
- Coconut Milk – Provides creaminess and a hint of sweetness. Use full-fat coconut milk for extra richness, but you can opt for light coconut milk for a lighter version.
- Rotisserie Chicken – Pre-cooked and shredded for convenience. You can also use any leftover roasted or grilled chicken, or even poach some chicken breasts if you prefer.
- Ramen Noodles – Quick-cooking and the perfect texture for this soup. Discard the seasoning packet to control the sodium and flavor. You can substitute rice noodles or soba for a different texture.
- Turmeric – Adds warmth and a golden color to the broth. You can leave it out or substitute with curry powder for an extra layer of spice.
- Sweet Paprika – Adds mild, sweet warmth. You could use smoked paprika if you like a deeper flavor, though it will alter the taste.
- Hot Sauce – Provides just a touch of heat without overwhelming the dish. Adjust the amount to your taste, or leave it out for a milder soup.
Saving the Creamy Chicken Noodle Soup For Later
- Refrigerate: Refrigerate the leftover soup after cooling to room temperature in an airtight container for up to 3 days. The best way to reheat the chicken noodle soup is to gently reheat it on the stove over low heat. You may need to add a splash of water or stock to loosen the broth, as the noodles will absorb liquid over time.
- Make ahead / Freeze: If you plan to make ahead or freeze, then don’t add the noodles. Store the soup base (coconut milk, chicken, and vegetables) in a freezer-safe container for up to 2 months. When ready to eat, thaw the soup, reheat, and add freshly cooked noodles before serving.
How to Serve Creamy Chicken Noodle Soup
When you’re ready to serve, ladle the soup into bowls, letting the noodles, chicken, and veggies peek through the creamy coconut milk. I like leaving the ramen noodles on a side of each bowl so that my family can For extra flavor, I like to sprinkle on some fresh cilantro or basil—it adds a nice pop of color and a refreshing bite.
A squeeze of lime juice brightens the dish, cutting through the richness of the broth. If you want a little crunch, toss on some toasted sesame seeds or crushed peanuts. And for spice lovers, a few slices of red chili or an extra dash of hot sauce take it up a notch.
Set everything on the table and let everyone customize their own bowl—it’s all about making it just how you like it!
Health Info
- Calories: 546.6kcal
- Sugar: 2.8g
- Sodium: 661.8mg
- Fat: 32.2g
- Carbohydrates: 42.6g
- Fiber: 2.3g
- Protein: 22.1g
Creamy Chicken Ramen with Coconut Milk
Fat: 32.2g|Carbohydrates: 42.6g|Protein: 22.1g
Description
This creamy chicken noodle soup combines rich coconut milk, fragrant Thai spices, and tender chicken like Tom Kha Gai, all set against the chewy comfort of ramen noodles. Its vibrant yellow color comes from the smooth coconut milk, hot sauce, turmeric, and paprika—perfect for when you crave something both comforting and bold.
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 (350g) 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,
Instructions
- 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.
- In a large pan, heat the coconut oil over medium heat.
- Add the chopped red onion to the pan and sauté until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika. Mix well to coat the chicken and vegetables in the spices.
- Once everything is well mixed, drizzle in the hot sauce and continue stirring.
- Before the chicken is fully cooked, pour in the coconut milk and stir to combine. Fill the empty coconut milk can halfway with water, swish it around to capture any remaining milk, and add the water to the pan.
- Once the chicken is cooked through, add the ramen noodles. Cook for a few minutes, ensuring not to overcook them.
- Ladle into bowls and enjoy immediately. This creamy chicken ramen is perfect when paired with fresh herbs like cilantro or a squeeze of lime for extra brightness.