Best chicken noodle soup with coconut milk and ramen
A cozy, spicy twist on classic chicken noodle soup made creamy with coconut milk, tender chicken, ramen noodles, and bold red curry flavor—perfect for quick comfort dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
2 packages ramen noodles (discard seasoning packets)
2 cups shredded cooked chicken (rotisserie works great)
2 (13.5-oz) cans full-fat coconut milk, shaken well
4 cups chicken broth (low-sodium preferred)
1 medium onion, diced
2 carrots, sliced thin
1 red bell pepper, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (adjust for spice)
1 tablespoon fish sauce
Juice of 2 limes
1/4 cup chopped cilantro
2 tablespoons coconut oil
Salt and pepper to taste
Optional: sliced green onions, lime wedges for serving
Instructions
1. Heat coconut oil in a large pot over medium heat. Add onion, carrots, and bell pepper; cook until softened, about 6–8 minutes.
2. Stir in garlic and ginger and cook for 1 minute until fragrant.
3. Add red curry paste and stir to coat the vegetables evenly.
4. Pour in coconut milk and chicken broth; bring to a gentle simmer.
5. Add ramen noodles and cook until just tender, about 3 minutes, stirring gently to separate.
6. Stir in shredded chicken and fish sauce; simmer 2 more minutes until warmed through.
7. Remove from heat and add lime juice and cilantro.
8. Taste and adjust seasoning with salt, pepper, or extra lime.
9. Serve hot, garnished with green onions and lime wedges if desired.
Notes
For a thinner soup, add an extra 1–2 cups of chicken broth. Adjust red curry paste to control heat, and substitute shrimp or tofu for variation.