Dinner

Creamy Chicken Ramen Soup Recipe

ByThomas Greene January 5, 2026January 5, 2026

Introduction

This Creamy Chicken Ramen Soup is a comforting bowl of rich flavors and vibrant spices. Combining coconut milk and curry with tender chicken and fresh vegetables, it’s a delightful twist on the classic ramen experience.

A close-up view of a creamy orange soup with curly noodles mixed throughout, showing pieces of shredded white chicken and bright orange carrot sticks floating in the thick broth. Scattered chunks of red bell pepper and fresh green cilantro leaves add color contrast, while two lime wedges rest on top near the center. Wooden chopsticks are seen partially dipping into the soup from the left side. The soup is served in a white bowl with a blue rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. coconut oil
1 yellow onion, chopped
2 red bell peppers, chopped
1 large carrot, cut into thin 2″-long pieces
2 cloves garlic, minced
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
Kosher salt, to taste
2 (13.5-oz.) cans coconut milk, shaken well
3 cups Swanson Chicken Broth
2 cups shredded rotisserie chicken
1/3 cup chopped fresh cilantro, plus more for garnish
2 packages ramen noodles (reserve seasoning for another use)
Lime wedges, for serving

Instructions

Step 1: In a large pot over medium heat, heat the coconut oil. Add the chopped onion, red bell peppers, and carrot pieces. Cook until the vegetables are tender, about 6 to 8 minutes. Add the minced garlic and stir for 1 minute until fragrant. Mix in curry powder, cayenne pepper, and kosher salt, stirring to combine.
Step 2: Pour in the coconut milk and chicken broth, then bring the mixture to a simmer. Add the ramen noodles and allow them to soften and separate. Once the noodles begin to become tender, stir in the shredded chicken and chopped cilantro. Continue cooking until the noodles are al dente.
Step 3: Ladle the soup into bowls. Garnish each serving with extra fresh cilantro and a wedge of lime. Serve immediately for best flavor.

Tips & Variations

For extra heat, add more cayenne pepper or a splash of hot sauce.
Swap rotisserie chicken for cooked tofu to make this soup vegetarian-friendly (use vegetable broth in place of chicken broth).
Use fresh ramen noodles if available for a chewier texture.
Reserve the ramen seasoning packets for another recipe to avoid overly salty soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. Noodles may absorb liquid and become softer after storage; consider adding a splash of broth when reheating.

How to Serve

A close-up view of a white bowl filled with creamy orange soup layered with wavy yellow noodles, pieces of shredded white chicken, and small chunks of bright red bell pepper and orange carrot sticks. Fresh green cilantro leaves are scattered on top, along with two lime wedges sitting in the center. Light brown chopsticks are partially dipped in the soup on the right side. The bowl is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, you can substitute ramen noodles with other types like udon, soba, or even thin rice noodles depending on your preference. Cooking times may vary slightly.

How can I make this soup spicier?

Increase the amount of cayenne pepper or add freshly chopped chili peppers or hot sauce during cooking or as a garnish. Adjust gradually to suit your heat tolerance.