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Creamy Chicken and Ramen Soup with Easy Coconut Milk Broth

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This creamy chicken and ramen soup features a rich coconut milk broth, tender shredded chicken, and springy ramen noodles, all brightened with fresh lime and herbs. It’s a comforting, quick, and easy meal perfect for weeknights or cozy lunches.

Ingredients

Scale
  • 2 tablespoons vegetable oil (or canola)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2-inch piece fresh ginger, peeled and grated (or 2 teaspoons ground ginger)
  • 1–2 teaspoons red curry paste
  • 4 cups chicken broth or stock (low-sodium preferred)
  • 1 can (13.5 oz) unsweetened coconut milk (full-fat or light)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon fish sauce (optional)
  • Salt and black pepper, to taste
  • 2 cups cooked chicken, shredded (rotisserie chicken works)
  • 3 packs ramen noodles (about 6 oz total, discard seasoning packets)
  • Juice of 1 lime (plus extra wedges for serving)
  • 2 scallions, thinly sliced
  • Fresh cilantro, chopped (for garnish)
  • Chili oil, sesame seeds, or sliced red chili (optional, for garnish)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, grate the ginger, slice the scallions, chop the cilantro, and shred the cooked chicken.
  2. In a large soup pot over medium heat, add vegetable oil. Once hot, add diced onion and sauté for 2-3 minutes until soft and translucent.
  3. Add minced garlic and grated ginger, stirring constantly for about 1 minute. Do not let the garlic brown.
  4. Stir in the red curry paste and cook for about 1 minute to bloom the spices.
  5. Slowly add chicken broth, scraping up any bits stuck to the bottom. Pour in coconut milk, soy sauce, and fish sauce if using. Stir well and bring to a gentle boil.
  6. Reduce heat to low and simmer for about 10 minutes. Taste and season with salt and black pepper as needed.
  7. Stir in shredded chicken and let it warm through for about 2 minutes.
  8. Increase heat to medium and add ramen noodles directly to the pot. Cook according to package directions, about 3 minutes, until noodles are soft but still springy. Stir occasionally.
  9. Squeeze in the juice of one lime and stir. Taste and adjust seasoning with more lime or soy sauce if desired.
  10. Ladle soup into bowls and top with sliced scallions, chopped cilantro, and any other garnishes like chili oil or sesame seeds. Serve with extra lime wedges.

Notes

For gluten-free, use tamari and gluten-free ramen noodles. Add extra veggies like spinach or snap peas at the end for more nutrition. If making ahead, store noodles and broth separately to prevent sogginess. For a vegetarian version, use tofu and vegetable broth. Adjust spice level with more or less curry paste or chili oil.

Nutrition

Keywords: creamy chicken ramen soup, coconut milk broth, easy chicken soup, weeknight dinner, dairy-free soup, Asian noodle soup, comfort food, quick soup recipe

Find it online: https://bitematrix.com/creamy-chicken-and-ramen-soup-recipe-easy-coconut-milk-broth/