Vegan Coconut-Ginger Noodle Soup

🥘 Ingredients

• cilantro
  ½ cup
• coconut milk
  1 can
• cooking oil
  2 tbsp
• crispy fried onions
  2 tbsp
• fry seasoning
  1 packet
• garlic
  2 cloves
• ginger
  1 in
• lime
  1 unit
• pho stock concentrate
  1 unit
• ramen noodles
  2 packets
• snow peas
  1 c
• sweet potato
  1 unit
• water
  3 c

🍳 Cookware

• medium pot
• medium pot

1. 

   1

   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 and halve on a diagonal.

   sweet potato: 1 unit, garlic: 2 cloves, ginger: 1 in, snow peas: 1 c
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 water , cover, and bring to a boil. Reduce heat to medium and simmer ⏱️ 10 minutes .

   cooking oil: 2 tbsp, sweet potato, garlic, fry seasoning: 1 packet, ginger, water: 3 c
3. 

   3

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

   ramen noodles: 2 packets
4. 

   4

   Halve lime . Roughly chop cilantro .

   lime: 1 unit, cilantro: ½ cup
5. 

   5

   Once sweet potato mixture has simmered, add snow peas and pho stock concentrate to 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 .

   sweet potato, snow peas, pho stock concentrate: 1 unit, sweet potato, snow peas, coconut milk: 1 can, ginger, lime
6. 

   6

   Divide ramen noodles between bowls, then ladle soup over noodles. Garnish with cilantro and crispy fried onions . Serve with remaining lime wedges on the side.

   ramen noodles, cilantro, crispy fried onions: 2 tbsp, lime