I can eat soup every day of my life and be happy...here is a recipe I ran across, which is pretty quick and easy.  It's a keeper:

ASIAN CHICKEN NOODLE SOUP

• 1 (32 oz) package/box chicken broth
• 2 (15 oz) cans coconut milk
• 1 (4.3 oz) package dry ramen noodles, season packet discarded (or two packages of smaller variety)
• 2 cups cooked chicken breast, shredded
• 1 tablespoon coconut oil
• 1 yellow onion, finely chopped
• 2 red bell peppers, seeds removed, finely chopped
• 1 carrot, peeled, finely chopped
• 3 cloves garlic, minced
• 1/3 cup green onions, finely chopped
• 1/3 cup fresh cilantro, chopped
• 1-inch piece fresh ginger, peeled and grated (tip - you can buy ginger already peeled and grated in the frozen section of Kroger which is already to "pop" out of the plastic packaging in teaspoon quantities)
• 2 tablespoons soy sauce
• 1 tablespoon sriracha or preferred hot sauce
• 2 teaspoons curry powder
• kosher salt and freshly ground pepper to taste.
• lime wedges, garnish

1.  Heat coconut oil in a large pot over medium-high heat and saute' onion, bell pepper and carrots for 6-8 minutes, or until softened.

2.  Season with salt and pepper, then add garlic and ginger and cook for 1 minutes, or until fragrant, then stir in curry powder, soy sauce and sriracha.

3.  Pour in chicken broth and bring to a boil, then reduce to a simmer and stir in coconut milk, chicken, cilantro, green onions and ramen noodles.

4.  Simmer for 10 minutes or until noodles are softened.  Serve, garnished with lime wedges if desired.