Bring a pot of water to a rolling boil, add sliced carrots, and cook for about 3-5 minutes until slightly tender. Drain and set aside.

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

Stir in minced garlic and cook for about 1 minute until fragrant.

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

Mix in pre-boiled carrots and drizzle in hot sauce. Stir well and let flavors mingle for about 2 minutes.

Pour in coconut milk, stirring to create a base. Bring to simmer to thicken slightly.

Rinse coconut milk can with water or broth, fill it, and add to the pan. Stir and let heat until simmering.

Add ramen noodles and cook according to package instructions, about 3-4 minutes.

Ladle soup into bowls, garnishing with herbs or lime juice if desired. Serve hot.