Chicken Ramen Soup

This cozy Chicken Ramen Soup features a creamy coconut-curry broth, tender shredded chicken, bright vegetables, and springy ramen noodles. Ready in under 30 minutes, it brings comforting warmth and bold flavor together in one satisfying bowl.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Soup

Cuisine: ASIAN, Thai-Inspired

Ingredients Method Notes

Ingredients

For the Base

1 tbsp coconut oil for sautéing
1 yellow onion finely chopped
2 red bell peppers diced
1 large carrot julienned
2 garlic cloves minced

For the Flavor

1 tbsp curry powder
0.5 tsp cayenne pepper adjust to taste
Kosher salt to taste

For the Broth

2 cans coconut milk 13.5 oz each, well-shaken
3 cups chicken broth low sodium preferred

For the Add-Ins

2 cups shredded rotisserie chicken
0.33 cup fresh cilantro chopped
2 packages ramen noodles discard seasoning packets

Method

Heat coconut oil in a large pot over medium heat. Add onion, bell peppers, and carrots. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in curry powder, cayenne, and salt to coat the vegetables.
Pour in coconut milk and chicken broth. Bring to a gentle simmer. Add ramen noodles and cook 3–4 minutes until they begin to soften, stirring occasionally.
Stir in shredded chicken and cilantro. Allow to heat through 2–3 minutes. Adjust seasoning as needed and cook until noodles are al dente.
Ladle soup into bowls and garnish with extra cilantro. Serve with lime wedges.

Notes

For a vegetarian version, use tofu and vegetable broth. Skip or increase cayenne to adjust heat. Add baby spinach, mushrooms, or snap peas for extra veggies. Avoid overcooking the noodles—they soften quickly!