Begin by bringing a small pot of water to a boil over high heat. Add the chopped carrot pieces and cook for about 3-5 minutes until tender but crisp. Drain and set aside.

In a large pan, heat coconut oil over medium heat. Add the red onion and sauté for 4-5 minutes until soft and translucent.

Stir in minced garlic and cook for an additional minute. Then add shredded chicken and chopped red bell pepper. Sprinkle in turmeric and sweet paprika, mixing thoroughly.

Add pre-boiled carrots and a splash of hot sauce. Mix well to infuse flavors for a couple of minutes over medium heat.

Pour in coconut milk and fill the empty can with water or broth, adding it to the pan.

Increase heat to medium-high and bring the soup to a gentle simmer. Lower heat and let it bubble for 5-7 minutes.

Add ramen noodles, ensuring they are submerged. Cook for about 3-4 minutes until tender but still chewy.

Ladle soup into bowls, garnishing with fresh herbs and a squeeze of lime. Serve hot.