Boil a small pot of water over medium-high heat. Once boiling, add carrot pieces and cook for 4–5 minutes. Drain and set aside.

In a large pan, heat 2 tablespoons of coconut oil over medium heat. Add chopped red onion and sauté for 4–5 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Add shredded rotisserie chicken and chopped red bell pepper. Stir in turmeric and sweet paprika, cooking for 2-3 minutes.

Fold in boiled carrots and a drizzle of hot sauce. Stir and heat for another minute.

Pour in one can of coconut milk. Fill the empty can with water or broth and add it to the pan. Bring to a simmer.

Add ramen noodles and cook for 3–4 minutes until tender. Ensure noodles soak up the broth.

Ladle into bowls and serve hot, garnishing with fresh cilantro or basil if desired.