(When You Want Cozy… But With Personality)
There are two kinds of soup nights.
The “open a can and call it done” kind.
And the “light a candle because we are pretending this is a charming little café” kind.
And the “light a candle because we are pretending this is a charming little café” kind.
This one falls into the second category.
It started as one of those clean-out-the-fridge dinners. Chicken. A lonely red bell pepper. Carrot that had seen better days. A couple packs of ramen that weren’t going to survive another college break.
And then… coconut milk happened.
And curry.
And suddenly we were not eating struggle soup. We were eating creamy coconut curry chicken ramen that tastes like you meant to make it all along.
It’s cozy. It’s colorful. It has just enough heat to make you feel interesting.
Let’s make it.
Creamy Chicken Ramen Soup
Serves 4–6
(Or 3 if teenagers are involved.)
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 large carrot, thinly sliced or julienned (I use shredded carrots because we don't like the taste of cooked carrots)
- 1–2 tablespoons curry powder (I used 1 heaping tablespoon)
- ¼–½ teaspoon cayenne pepper
- 4 cups chicken stock
- 1 can (13.5 oz) full-fat coconut milk
- 2 packs ramen noodles (discard seasoning packets)
- Salt and pepper to taste
Step 1: Sear the Chicken (Because Flavor Matters)
Heat olive oil or butter in a large pot (I use a Dutch oven) over medium heat.
Season chicken with salt and pepper. Sear both sides until golden — about 4–5 minutes per side. Don’t worry about cooking it through just yet.
Remove and set aside.
Step 2: Build the Base
In that same pot (do not wash it — that’s flavor), sauté the diced onion for 3–4 minutes until soft.
Add garlic and cook for 30 seconds.
Now stir in:
- Curry powder
- Cayenne pepper
Let those spices toast for about a minute. This is where the magic starts smelling like you know what you’re doing.
Step 3: Make It Creamy
Pour in:
- Chicken stock
- Coconut milk
Stir and bring to a gentle simmer.
Return the chicken to the pot. Cover and simmer 12–15 minutes, until fully cooked and tender.
Remove chicken and shred with two forks.
Step 4: Add the Color (And the Comfort)
Add to the simmering soup:
- Red bell pepper
- Carrot
- Ramen noodles (without seasoning packet)
Cook 3–4 minutes until noodles are tender.
Return shredded chicken to the pot and stir everything together.
Taste and adjust:
- Need more salt?
- More curry depth?
- A little extra cayenne to wake it up?
This is your moment.
Step 5: Finish Like You Meant To Impress Someone
Ladle into bowls and top generously with fresh green onions.
Optional (but highly encouraged):
- A squeeze of lime
- Extra drizzle of coconut milk
- Red pepper flakes
- Cilantro if you love it
Why This One Works
It’s:
- Creamy without being heavy
- Comforting without being boring
- Quick enough for a weeknight
- Pretty enough for company
And if your kids ask what it’s called, just say,
“Oh, it’s a coconut curry ramen situation.”
“Oh, it’s a coconut curry ramen situation.”
Say it confidently. They’ll believe you.
If you make this, tag me over at @ginnyhoo — because nothing makes me happier than seeing what’s simmering in your kitchen.
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
How many of you, after being mostly stuck at home for ten months, are going stir crazy? One outlet we have found is in the kitchen.
If you've followed me for any length of time, you know our youngest child has had a passion for cooking since she was seven. As a wife and mother, I've been cooking for decades. This lockdown time has led my husband and other two children to become adventurous with recipes as well, and it has truly been fun for all of us.
The other night, I tried this new recipe for chicken gnocchi soup. It was absolutely delicious, but it made sooooooo much. So I posted on my FB page, offering bowls to anyone who wanted to come and get some. We had a few takers, but people who didn't live close by kept asking for the recipe.
I'm including both a link to the original recipe (because you have to give credit where credit is due!), plus all the ways I tweaked it. Hope you love it as much as we did!
Here's the original:
You can click the "Jump to Recipe" button at the top of the page.
Here are my tips:
- I used center cut bacon. It has less fat and is easy to find in the store.
- I always use Vidalia/sweet onions in any recipe that calls for yellow onion.
- Only used 1 carrot.
- Double the garlic (or more.) This is my standard advice when using garlic.
- I used pink Himalayan salt rather than seasoned salt.
- It was pretty peppery, so you may want to cut it by 1/2 tsp.
- I always use organic chicken stock over broth. It has more nutrients and flavor.
- 3 chicken breasts, pounded.
- 2lbs gnocchi, cuz you can't go wrong with that yumminess.
- Highly recommend adding the Boursin. I used garlic and herb.
I would love to hear what you think of the soup. And if you want more tips or to follow our hilarious shenanigans, check out Old Souls with New Ways.
Some of the links in this post are affiliate links. That means if you click through and make a purchase within a certain time frame, I may earn a small commission—paid by the retailer, not you. It’s one of the ways I support this little business of mine, and it allows me to keep writing, sharing, and chronicling life here at Ginnyhoo. As always, I only recommend things I truly use, love, or would happily tell a friend about across the kitchen table.
