Preparation

• Bring a small pot of water to a boil and add the carrot pieces. Let them cook until slightly tender (about 4–5 minutes), then drain and set aside.
• In a large pan, heat the coconut oil over medium heat. Add the chopped red onion and sauté until soft and translucent, about 4–5 minutes.
• Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
• Stir in the shredded chicken and chopped red bell pepper. Sprinkle in the turmeric and paprika. Mix well to coat the chicken and vegetables in the spices.
• Once everything is well mixed, add the boiled (or roasted) carrots, drizzle in the hot sauce, and continue stirring.
• Before the chicken is fully cooked, pour in the coconut milk and stir to combine. Fill the empty coconut milk can with water (or broth), swirl to pick up any remaining coconut milk, and add that liquid to the pan.
• Bring the mixture to a gentle simmer and let it meld for 3–5 minutes.
• Once the chicken is cooked through, add the ramen noodles and cook for a few minutes, ensuring not to overcook them.
• Ladle into bowls and enjoy immediately, garnishing as desired.