Creamy Chicken Noodle Soup
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.