Chicken Coconut-Ginger Noodle Soup
with Sweet Potatoes, Snow Peas & Crispy Onions
- Tree Nuts
- Wheat
Noodles. Veggies. Crispy fried onions. If you’re looking for a quick, warming vegan dinner idea, look no further! Here, you’ll sauté sweet potatoes with ginger and garlic, then add crisp snow peas, luscious coconut milk, and chewy quick-cooking ramen noodles. Top with a scattering of fresh cilantro and crispy fried onions, and finish with a bright squeeze of lime juice for a colorful, comforting bowl in just 30 minutes.
Ingredients
10 ounce
Chopped Chicken Breast
1 tablespoon
Fry Seasoning
4 ounce
Snow Peas
1 unit
Sweet Potato
1 clove
Garlic
2 unit
Pho Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and dice sweet potato into ½-inch pieces. Peel and mince or grate garlic. Peel and grate ginger. Remove strings from snow peas; halve on a diagonal.
• Heat a drizzle of oil in a second medium pot (large pot for 4 servings) over medium-high heat. Add sweet potato, garlic, Fry Seasoning, and half the ginger. Cook, stirring, until fragrant, 1-2 minutes. • Stir in 3 cups water (6 cups for 4). Cover and bring to a boil, then reduce heat to medium. Simmer for 10 minutes (you’ll add more to the pot then).
Open package of chicken and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 1-2 minutes. • Drain, then rinse noodles under cold water for 30 seconds. Set aside.
• Halve lime. Roughly chop cilantro.
• Once sweet potato mixture has simmered 10 minutes, add snow peas and stock concentrates to pot. Cook, stirring, until sweet potato is tender and snow peas are bright green, 4-5 minutes more. • Remove from heat and stir in coconut milk, remaining ginger, and juice from the lime.
Add chicken to pot along with coconut milk.
• Divide noodles between bowls, then ladle soup over noodles. Garnish with cilantro and crispy fried onions.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it delicious with delicate flavors, while others thought it needed a boost. Try adding chicken bouillon, fish sauce, or honey for extra depth.
- Ease of prep: A few suggested swapping noodles for rice to make eating easier. Consider cooking noodles separately to prevent mushiness.
- Suggestions: Add an egg for extra protein and flavor. Double the vegetables and sweet potato for a more balanced meal.
- Portions: Some wished for customizable ingredient amounts, particularly to reduce carbs and increase vegetables.
Reviews from our home cooks
The snow peas were not snow peas, but sugar snap peas, which made for an odd combination. But the soup flavors were good.
Only 3 stars the noodles were not that great. They turned into mush. I made my own rice noodles with it which were much better.
I would have liked this better with rice instead of noodles. It was way too hard to eat with the long noodles.
A bit bland. I added some chicken bouillon and fish sauce made it better.
Added extra stock concentrate and would do more sweet potato.
Tasty, need a little honey and white pepper to take flavor up a notch.
This is delicious! I love the delicate flavors. One of my new favorites!
Added an egg for additional protein and flavor! This was delicious.
I really wish there was a way to customize the amounts of carbs and vegetables in this meal (half the carbs and double the vegetables for example). Too much carbs messes with my insulin.
