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

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

Stir in 3 cloves of minced garlic and cook for about 1 minute, then add the shredded rotisserie chicken and combine well.

Toss in the chopped red bell pepper along with 1 teaspoon of turmeric and 1 teaspoon of sweet paprika. Stir everything together and cook for another 2-3 minutes.

Add the pre-boiled carrots back into the pan, along with a drizzle of hot sauce. Stir continuously for another 2 minutes.

Add a full can of coconut milk and one can of water or broth. Mix well and bring it to a gentle simmer.

Toss in the ramen noodles without the seasoning packet. Let them cook for about 3-4 minutes, stirring occasionally.

Ladle the soup into bowls, garnishing with fresh herbs, lime juice, or any other toppings of your choice.