Bring a small pot of water to a rolling boil over high heat. Add the carrot pieces and cook for about 3-4 minutes until slightly tender. Drain and set aside.

In a large pan, heat coconut oil until melted. Add chopped onion and sauté for 4-5 minutes until soft and translucent.

Stir in minced garlic and sauté for another minute. Add shredded chicken and chopped red bell pepper, mixing well.

Add pre-boiled carrot pieces and a drizzle of hot sauce. Stir continuously for another minute.

Pour in coconut milk and mix. Add water or broth using the empty coconut milk can as a gauge.

Once bubbling, add ramen noodles. Cook according to package instructions for 3-4 minutes.

Ladle the soup into bowls while hot, garnishing with fresh herbs or a squeeze of lime if desired.