In a large stock pot, on medium heat, add sesame oil and onions. Sprinkle with salt to taste and allow onions to soften, but not brown. Add garlic and cook for another minute or two until softened some and fragrant.

Add chicken stock, coconut milk and lime juice. Turn heat to high and bring to a boil. Add noodles, chicken and carrots. Once you can pull the bricks of noodles apart with a fork or tongs (in about 2 minutes), turn off the heat and give it a good stir to separate the noodles a bit more. If your noodle package requires longer boiling time, follow instructions there, but most instant noodles only need a minute or two in boiling water to soften properly.

Ladle portions into soup bowls and top with cilantro, scallions and a lime wedge. Enjoy!