Ingredient:
12 ounces good, dried egg pasta noodles
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
3 large minced shallots
1 1/2 tsp 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
Method:
to serve: lots of fresh lime juice, plenty of fresh cilantro
Bring a big pot of water to a boil. Salt well, and cook the pasta per package instructions. Drain and set aside.
While you're waiting for the pasta water to boil, place another large soup pot over medium high heat. Bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Dial back the heat and simmer for five or ten minutes.
Just a couple of minutes before you're ready to serve, add the vegetables to the simmering coconut milk, and cook until just tender, a minute or so. Arrange a pile of noodles in each bowl, and ladle vegetables and broth on top. Finish with a generous squeeze of lime and lots of cilantro.
12 ounces good, dried egg pasta noodles
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
3 large minced shallots
1 1/2 tsp 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
Method:
to serve: lots of fresh lime juice, plenty of fresh cilantro
Bring a big pot of water to a boil. Salt well, and cook the pasta per package instructions. Drain and set aside.
While you're waiting for the pasta water to boil, place another large soup pot over medium high heat. Bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Dial back the heat and simmer for five or ten minutes.
Just a couple of minutes before you're ready to serve, add the vegetables to the simmering coconut milk, and cook until just tender, a minute or so. Arrange a pile of noodles in each bowl, and ladle vegetables and broth on top. Finish with a generous squeeze of lime and lots of cilantro.
