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Ginger Coconut Milk Soup

Ginger Coconut Milk Soup Recipe

  • 12 ounces good, dried egg pasta noodles (or yuba skins*)
  • 2 14-ounce cans full-fat coconut milk
  • 1 14-ounce can water (use the coconut can to measure)
  • 2-inch knob of ginger, peeled and grated (~1T grated)
  • 3 large minced shallots
  • 1 1/2 teaspoons fine grain sea salt, or to taste
  • Lots of seasonal vegetables, for example this pot had:
  • 2 patty pan squashes, cut into small cubes
  • 20 broccoli florets
  • 16 asparagus tips
  • 3 scallions, sliced
  • a couple handfuls of bite-sized mushrooms
  • to serve: lots of fresh lime juice, plenty of fresh cilantro
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