Chicken Coconut-Ginger Noodle Soup

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• Pho Stock Concentrate
  4 unit
• black pepper
  1 tsp
• chopped chicken breast
  20 oz
• cilantro
  ½ oz
• coconut milk
  2 unit
• cooking oil (divided)
  1 tsp
• crispy fried onions
  2 unit
• garlic
  2 clove
• ginger
  2 thumb
• lime
  2 unit
• ramen noodles
  9 oz
• salt
  1 tsp
• snow peas
  8 oz
• sweet potato (into ½-inch pieces)
  2 unit

🍳 Cookware

• medium pot
• medium pot
• large pan
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Peel and dice sweet potato . Peel and mince garlic . Peel and grate ginger . Remove strings from snow peas ; halve on a diagonal.

   sweet potato: 2 unit (into ½-inch pieces), garlic: 2 clove, ginger: 2 thumb, snow peas: 8 oz
2. 

   2

   Heat a drizzle of cooking oil in a second medium pot over medium-high heat. Add sweet potato, garlic, Fry Seasoning , and half the ginger. Cook, stirring, until fragrant, ⏱️ 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 .

   cooking oil: 1 tsp (divided), Fry Seasoning: 2 tbsp
3. 

   3

   Open package of chopped chicken breast and drain off any excess liquid; season all over with salt and black pepper . Heat the remaining oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 6 minutes .

   chopped chicken breast: 20 oz, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Once the water is boiling, add ramen noodles to the pot. Cook, stirring, until tender, ⏱️ 2 minutes . Drain in a strainer , then rinse noodles under cold water for ⏱️ 30 seconds . Set aside.

   ramen noodles: 9 oz
5. 

   5

   Halve lime . Roughly chop cilantro .

   lime: 2 unit, cilantro: ½ oz
6. 

   6

   Once the sweet potato mixture has simmered for ⏱️ 10 minutes , add snow peas and Pho Stock Concentrate to the pot. Cook, stirring, until sweet potato is tender and snow peas are bright green, ⏱️ 5 minutes . Remove from heat and stir in coconut milk , remaining ginger, and juice from the lime. Add chicken to the pot along with the coconut milk.

   Pho Stock Concentrate: 4 unit, coconut milk: 2 unit
7. 7

   Divide noodles between bowls, then ladle soup over the noodles. Garnish with crispy fried onions and cilantro. Chicken is fully cooked when internal temperature reaches 165°F.

   crispy fried onions: 2 unit