April 2, 2026

Chicken Soup with Ramen Noodles, Sweet Potatoes, and Coconut Milk

Chicken Soup with Ramen Noodles, Sweet Potatoes, and Coconut Milk

This Sweet Potato and Coconut Milk Chicken Soup with Ramen Noodles is simply loaded with good things- warming spices like turmeric and ginger, creamy coconut milk, springy Ramen noodles, and super sweet and tender sweet potatoes. This one pot dinner is an easy and quick option for a weeknight meal and makes for a cozy winter dinner.

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Cook Time 30

Total Time 30

Servings: 3

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

1 tablespoon olive oil
1/2 yellow onion diced
1/2 tablespoon finely minced fresh ginger
1 teaspoon ground turmeric
Salt and pepper
2 Sweet potatoes peeled and diced
6 cups chicken broth
1-15 oz. Can coconut milk
2- 3.8 oz. packets Muso Organic Shoyu Ramen noodles seasoning packet discarded (these are my favorite brand but you can use whatever you can find)
6 oz. Spinach
1 Rotisserie chicken meat remove and shredded or diced into bite-sized cubes
Juice of 1 lemon

Method

In a large stockpot, heat olive oil over medium-high heat. Add chopped onions and cook 3-5 minutes, until onions are translucent. Add the sweet potatoes, ginger, turmeric, and a healthy pinch of salt and freshly ground pepper.
Add coconut milk and chicken broth. Bring to a boil then reduce to a simmer and partially cover pot with a lid, allowing some steam to escape. Cook for 10-15 minutes, until sweet potatoes are tender but not falling apart.
Add the Ramen noodles and cook 3-5 minutes, until noodles are cooked through.
Add the spinach, rotisserie chicken, and lemon juice and cook until spinach is wilted. Divide soup between individual bowls and serve warm. Bon Appetite!