Creamy Chicken Ramen Soup Recipe

Introduction

This creamy chicken ramen soup is a comforting and flavorful dish that combines tender chicken, vibrant vegetables, and rich coconut milk with a hint of curry spice. It’s perfect for a cozy night in and comes together quickly for a satisfying meal.

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
• 2 (13.5-oz.) cans coconut milk (shaken well)
• 3 c. Swanson Chicken Broth
• 2 c. shredded rotisserie chicken
• 1/3 c. chopped fresh cilantro, plus more for garnish
• 2 packages ramen noodles (reserve seasoning for another use)
• Lime wedges, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the coconut oil. Add the chopped onion, red bell peppers, and carrot pieces. Cook, stirring occasionally, until the vegetables are tender, about 6 to 8 minutes.
2. Step 2: Add the minced garlic to the pot and stir until fragrant, about 1 minute. Then add curry powder, cayenne pepper, and salt to taste. Stir well to combine all the spices with the vegetables.
3. Step 3: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer over medium heat.
4. Step 4: Add the ramen noodles to the pot, separating them gently as they cook. Allow the noodles to soften and become tender.
5. Step 5: Stir in the shredded chicken and chopped cilantro. Continue to cook until the noodles are al dente and the soup is heated through.
6. Step 6: Ladle the soup into bowls. Garnish with additional cilantro and serve with lime wedges for squeezing over the top.

Tips & Variations

• For added freshness, try topping the soup with sliced green onions or a drizzle of chili oil.
• You can substitute the rotisserie chicken with cooked shredded chicken breast or thighs for a homemade touch.
• If you prefer a spicier soup, increase the cayenne pepper or add a pinch of red pepper flakes.
• Use gluten-free ramen noodles to make this dish suitable for gluten-sensitive diets.

Storage

Store 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. Avoid freezing, as the texture of the noodles may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and omit the shredded chicken or replace it with tofu or mushrooms for a vegetarian version.

Can I prepare this soup in advance?

You can prep the vegetables and shred the chicken ahead of time. However, it’s best to cook the noodles just before serving to prevent them from becoming mushy.

Creamy Chicken Ramen Soup Recipe

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★★★★★

4.6 from 136 reviews

This Creamy Chicken Ramen Soup is a comforting and flavorful dish that combines tender shredded chicken with rich coconut milk and vibrant curry spices. Enhanced with fresh vegetables and cilantro, this soup is perfect for a cozy meal and is served with zesty lime wedges for a refreshing finish.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

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

Protein & Herbs

• 2 cups shredded rotisserie chicken
• 1/3 cup chopped fresh cilantro, plus more for garnish

Noodles & Garnish

• 2 packages ramen noodles (seasoning packets reserved for another use)
• Lime wedges, for serving

Instructions

1. Sauté the Vegetables: Heat the coconut oil in a large pot over medium heat. Add the chopped onion, red bell peppers, and carrots. Cook the vegetables until they are tender, approximately 6 to 8 minutes. Then, add the minced garlic and stir for about 1 minute until fragrant.
2. Season the Base: Stir in the curry powder and cayenne pepper, seasoning with kosher salt to taste. Mix everything together well to combine the spices with the sautéed vegetables.
3. Add Liquids and Simmer: Pour in the shaken coconut milk and chicken broth. Bring the mixture to a simmer over medium heat.
4. Cook the Noodles: Add the ramen noodles to the simmering soup. Let the noodles soften and begin to separate, stirring occasionally to prevent clumping.
5. Add Chicken and Herbs: Stir in the shredded rotisserie chicken and chopped cilantro. Continue cooking the soup until the noodles are al dente and the chicken is heated through.
6. Serve with Garnish: Ladle the soup into bowls, garnish with additional fresh cilantro, and serve each bowl with lime wedges on the side for squeezing.

Notes

• Reserve the ramen noodle seasoning packets for another use as they are not added to the soup.
• If you prefer less spice, reduce or omit the cayenne pepper.
• Use rotisserie chicken for convenience, or substitute with cooked chicken breast or thighs.
• Adding fresh lime juice right before serving brightens the flavors and balances the richness of the coconut milk.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Creamy Chicken Ramen Soup, Coconut Milk Soup, Easy Chicken Soup, Curry Chicken Soup, Ramen Noodle Soup, Weeknight Dinner, Comfort Food