Start by bringing a small pot of water to a boil over high heat. Once boiling, add the chopped carrots and let them cook for 3–4 minutes until slightly tender yet still crisp. Drain and set aside.

In a large pan, heat 2 tablespoons of coconut oil over medium heat. Once shimmering, add the chopped red onion and sauté for 4–5 minutes until soft and translucent.

Stir in the minced garlic to the sautéed onions, cooking for just 1 minute until fragrant.

Add the shredded rotisserie chicken and chopped red bell pepper to the pan. Sprinkle turmeric and sweet paprika over the mixture, stirring for about 2 minutes.

Include the pre-boiled carrots and a drizzle of hot sauce into the pan, stirring thoroughly. Cook for an additional 2 minutes.

Pour in a can of full-fat coconut milk and your choice of water or broth. Mix well and bring to a gentle simmer for about 5 minutes.

Add the ramen noodles to the soup and cook according to package instructions, about 3–4 minutes, stirring occasionally.

Ladle the soup into warm bowls. Garnish with fresh herbs, a squeeze of lime, and other toppings like sesame seeds or crushed peanuts.