Chicken Coconut-Ginger Noodle Soup
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Chicken Coconut-Ginger Noodle Soup

Chicken Coconut-Ginger Noodle Soup

with Sweet Potatoes, Snow Peas & Crispy Onions

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.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potatoes

1 clove


1 thumb


4 ounce

Snow Peas

1 tablespoon

Fry Seasoning

4.5 ounce

Ramen Noodles

(Contains Wheat)

1 unit


¼ ounce


2 unit

Pho Concentrate

1 unit

Coconut Milk

(Contains Tree Nuts)

1 unit

Crispy Fried Onions

(Contains Wheat)

10 ounce

Chopped Chicken Breast

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories860 kcal
Fat32 g
Saturated Fat19 g
Carbohydrate96 g
Sugar14 g
Dietary Fiber6 g
Protein43 g
Cholesterol105 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan


Start Prep

• 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.

Start Soup

• 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.

Cook & Rinse Noodles

• 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.

Finish Prep

• Halve lime. Roughly chop cilantro.

Finish Soup

• 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°.

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