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Creamy Chicken Ramen Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Creamy Chicken Ramen Soup

This creamy chicken ramen soup brings together coconut milk, curry spices, and tender chicken in a fast yet flavor-packed pressure cooker recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp. Coconut oil to start your base
  • 1 Yellow onion chopped for sweet flavor
  • 2 Red bell peppers chopped for color and peppery taste
  • 1 Large carrot sliced thin and 2 inches long
  • 2 cloves Garlic minced
  • 1 Tbsp. Curry powder
  • 0.5 tsp. Cayenne pepper
  • 2 cans Coconut milk shaken well
  • 3 cups Chicken broth Swanson brand
  • 2 packages Ramen noodles discard seasoning packets
  • 2 cups Shredded rotisserie chicken
  • 0.5 cup Cilantro chopped plus more for garnish
  • 2 Limes cut into wedges for serving
  • to taste Kosher salt

Equipment

  • 1 Pressure cooker for fast cooking

Method
 

Instructions
  1. Heat coconut oil in pressure cooker over medium heat. Add onions, peppers, and carrots. Cook for 6–8 minutes until softened. Stir in minced garlic for 1 minute.
  2. Add curry powder, cayenne pepper, and kosher salt. Stir until vegetables are coated evenly.
  3. Pour in coconut milk and chicken broth. Seal lid and pressure cook on high for 3 minutes. Allow natural release for a few minutes, then quick release.
  4. Open lid and stir. Add ramen noodles and cook until soft. Stir in shredded chicken and cilantro. Simmer until noodles are al dente. Serve with lime juice and more cilantro.

Notes

Garnish with lime juice and additional cilantro for brightness. Store leftovers without noodles for freezing.