Begin by bringing a small pot of water to a boil over medium-high heat. Add the carrot pieces and cook for about 3-5 minutes until they are slightly tender. Drain the carrots and set them aside.

In a large pan, heat 1 tablespoon of coconut oil over medium heat. Once the oil shimmers, add the chopped red onion and sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.

Stir in the minced garlic and continue to sauté for an additional minute until fragrant.

Add the shredded rotisserie chicken and chopped red bell pepper to the pan. Sprinkle in the turmeric and sweet paprika, stirring well. Cook for about 2-3 minutes until everything is warmed through.

Fold in the pre-cooked carrots along with a drizzle of hot sauce to taste, stirring until combined.

Pour in the coconut milk and stir to mix well. Add an equal amount of water or broth to the pan. Allow to simmer for a few minutes.

Add the ramen noodles directly into the broth. Stir gently and let cook for about 3-4 minutes until tender but not mushy.

Ladle the soup into bowls and garnish with fresh herbs or lime juice if desired. Serve and enjoy!