coconut ginger noodle soup

I love coconut soup, especially tom kha from Thai restaurants. However, every time I’d get it, sick city. Invariably these soups are made with the fish sauce traditional recipes call for. Duh. I was so relieved it wasn’t the coconut milk i was sensitive to! So I was determined to make my own version we could eat for dinner and wouldn’t make me sick. I was also determined to make it from stuff in my kitchen without making the pilgrimage to Ranch 99 for real tom kha ingredients and authentic noodles. From these desires my little pho, French onion soup, and tom kha illegitimate but SO DELICIOUS coconut ginger noodle soup was born!

– Tom kha because of the coconut base and ginger instead of galangal
– pho because it’s an Asian inspired bright soup with noodles that usually uses a beef broth….
– bringing us to French onion soup that also uses beef broth and I have an amazing vegan French onion soup recipe (till you add gruyere cheese bread…) that deepens vegetable stock using umami rich ingredients for that savory beef-like base

I suppose it could serve 2-4 but we are it all since we both got seconds….

coconut ginger noodle soup
Ingredients:
2 servings angel hair pasta, prepared according to package
1-2 tbs olive oil
1 clove garlic, minced
1 ish tbs tomato paste (freeze the rest if you open a can! I always have a frozen container of it)
1 tbs tamari (up to 2 to taste) (soy sauce or hoisin would do here too)
1/4-1/2 inch ginger grated (more to taste)
Dash of cayenne
1 can light coconut milk
1 can full water
1 veggie bouillon cube or vegetable stock instead of water
Splash of rice wine vinegar

Toppings
Shaved carrots
Thinly sliced radishes
Thinly sliced jalapeño
Basil
Snow peas
Bean sprouts
Thinly sliced bell pepper
Fresh ginger grated
Scallions
Plum sauce
Siracha

Prep:
1) hear a Dutch oven or soup pot over medium add olive oil then garlic till fragrant then add the tomato paste till browning and sizzling, add the ginger and cayenne, then tamari for a minute
2) add coconut milk, water, and rice wine vinegar simmer covered for 10 minutes (make pasta here!)
3) add cooked pasta noodles and return to simmer for 5 minutes
4) serve in bowls with favorite toppings! We did carrots, radishes, jalapeño (essential I think), and basil (also recommended) and snow peas.

There was literally nothing left. I can’t say enough good things! And so easy. Do it.

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