Start by bringing a small pot of water to a boil. Add the carrot pieces and cook for about 4–5 minutes until slightly tender. Drain and set aside.

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

Add minced garlic and cook for another minute. Then add shredded rotisserie chicken and chopped red bell pepper, mixing well with spices.

Stir in the pre-boiled carrots and drizzle your preferred hot sauce, mixing until all ingredients are heated.

Pour in one can of coconut milk and 2 cups of water or broth. Simmer for 3–5 minutes, stirring occasionally.

Add ramen noodles to the soup and cook according to package instructions, stirring gently.

Taste and adjust seasoning. Ladle the soup into bowls and garnish with fresh cilantro or lime juice before serving.