Ginger Coconut Milk Soup
Ingredients
The soup base
-
2
cans
full-fat coconut milk
-
1
can
water
-
1½
teaspoons
fine grain sea salt
-
1
tablespoon
grated ginger
-
3
large
shallots
The vegetables
-
2
pieces
patty pan squashes
-
20
pieces
broccoli florets
-
16
pieces
asparagus tips
-
3
pieces
scallions
-
2
handfuls
bite-sized mushrooms
The noodles
-
12
ounces
dried egg pasta noodles
To serve
-
to taste
fresh lime juice
-
to taste
fresh cilantro
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In another large pot, combine coconut milk, water, grated ginger, minced shallots, and salt. Bring to a gentle boil over medium-high heat.
- Reduce heat and let the mixture simmer for 5 to 10 minutes.
- Add the seasonal vegetables to the pot and cook for a couple of minutes until just tender.
- Serve the cooked noodles in bowls and ladle the vegetable and broth mixture on top.
- Finish with a generous squeeze of lime juice and a sprinkle of fresh cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like