Description
This Creamy Chicken Ramen Soup is a flavorful, comforting dish combining tender shredded rotisserie chicken, vibrant vegetables, and aromatic spices simmered in rich coconut milk and chicken broth. Infused with curry powder and a hint of cayenne pepper, this easy-to-make soup delivers a delightful twist on traditional ramen with creamy, spicy, and fresh citrus notes.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 2 cups shredded rotisserie chicken
- 2 packages ramen noodles (discard seasoning packet or reserve for another use)
- 1/3 cup chopped fresh cilantro, plus more for garnish
To Serve
- Lime wedges
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat 1 tablespoon of coconut oil. Add the chopped yellow onion, red bell peppers, and carrot pieces. Cook these vegetables until tender, about 6 to 8 minutes, stirring occasionally to prevent sticking. Then add the minced garlic and stir for 1 minute until fragrant.
- Add Spices and Season: Sprinkle in 1 tablespoon of curry powder, 1/2 teaspoon of cayenne pepper, and kosher salt to taste. Stir well to combine everything evenly and release the spices’ aromas.
- Simmer Soup Base: Pour in the two cans of coconut milk along with 3 cups of chicken broth. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together.
- Cook Ramen and Chicken: Add the ramen noodles to the simmering soup, letting them soften and separate as they cook. Once noodles begin to become tender but still slightly firm (al dente), stir in 2 cups of shredded rotisserie chicken and 1/3 cup of chopped fresh cilantro. Continue cooking briefly until everything is heated through.
- Garnish and Serve: Remove from heat and ladle the creamy chicken ramen soup into bowls. Garnish with extra fresh cilantro and serve alongside lime wedges for squeezing over the soup to add bright citrus flavor.
Notes
- Reserve the seasoning packets from the ramen noodles for another recipe or discard, as they are not used in this soup.
- You can adjust the cayenne pepper amount to control the spice level based on your preference.
- Use rotisserie chicken for convenience, but leftover cooked chicken works equally well.
- If you prefer a thicker soup, simmer longer to reduce or add less broth.
- This soup is best served fresh but can be refrigerated for up to 2 days. Reheat gently on the stovetop to avoid curdling the coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: creamy chicken ramen soup, coconut milk soup, chicken ramen recipe, easy chicken soup, curry ramen, spicy ramen soup, rotisserie chicken soup
