Begin by boiling a small pot of water. Add the carrot pieces and cook for about 4 minutes, or 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. Add the chopped red onion and sauté for 4-5 minutes until soft and translucent.

Introduce minced garlic to the pan, stirring it in swiftly for about 1 minute to avoid burning.

Add the shredded rotisserie chicken and chopped red bell pepper, along with turmeric and sweet paprika. Stir for another 2-3 minutes.

Incorporate the cooked carrots and drizzle in your preferred hot sauce, cooking for an additional minute.

Pour in a can of full-fat coconut milk and 2 cups of warm water or broth, stirring gently.

Add the ramen noodles before the mixture reaches a simmer and cook for about 3-4 minutes.

Ladle the soup into deep bowls and garnish with fresh herbs like cilantro or basil.