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Spicy Coconut Curry Chicken Noodle Soup
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Spicy Coconut Curry Chicken Noodle Soup

Spicy Coconut Curry Chicken Noodle Soup

with Cabbage, Carrot & Scallions

Spicy chicken. Noodles. Veggies. Curry spices. If you’re looking for a quick, warming dinner idea, look no further! Here, you’ll sauté chicken with scallions and garlic, then add cabbage, carrots, soy sauce, and coconut milk. Stir in our savory concentrated green curry paste, sweet Thai chili sauce, and chewy quick-cooking ramen noodles, then top with a scattering of fresh scallion greens for a pop of color and flavor. Best of all, you’ll be digging into this comforting bowl in a quick 15 minutes.

Easy Cleanup
Easy Prep
Tree Nuts

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

Total Time15 minutes
Prep Time5 minutes


serving amount

2 clove


2 unit


10 ounce

Chopped Chicken Breast

4 ounce

Red Cabbage & Carrot Mix

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

4.5 ounce

Ramen Noodles

(Contains Wheat)

1 unit

Coconut Milk

(Contains Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

2 tablespoon

Green Curry Paste

Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories670 kcal
Fat23 g
Saturated Fat16 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber2 g
Protein42 g
Cholesterol105 mg
Sodium2020 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 Pot



• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Cook Chicken

• Cut chicken* into bite-size pieces if necessary. • Heat a drizzle of oil in a large pot over high heat. Add chicken, garlic, scallion whites, salt, and pepper; cook, stirring, until chicken is lightly browned and scallion whites are softened, 2-4 minutes (chicken will finish cooking in Step 3).

Start Soup

• Stir cabbage and carrot mix, soy sauce, and 1½ cups water (3 cups for 4 servings) into pot with chicken. Cover and bring to a boil, then reduce to a simmer. Cook, stirring, until veggies are tender and chicken is cooked through, 2-4 minutes.

Cook Noodles

• Once medium pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water, 30 seconds.

Finish Soup

• Stir coconut milk (shake in container first), chili sauce, curry paste, and drained noodles into pot with soup; season with salt and pepper.


• Divide soup between bowls. Garnish with scallion greens. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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