This is a really simple but incredibly tasty soup to make. In under half an hour you can whip up this sweet, tart, spicy, salty and creamy broth. It’s bursting with garlic, ginger and citrus flavors and is gently balanced by sweet and creamy coconut milk. And it’s totally vegan! Serve with rice noodle for a great lunch or delicious supper. The vegetables can easily be substituted for what ever you have available, I like to stick to Asian flavors. I find corn and broccoli work well.
- 4 green onion (white and most of the green part) or 1/2 an onion
- 3 cloves of garlic, crushed
- 1 inch piece of fresh ginger, crushed
- 1 green chilli pepper, cut finely
- 1 cup of cauliflower, cut into small florets
- 1 carrot, sliced thinly
- 1 tablespoon of coconut oil for sautéing
- 2 cups of boiling water
- 1 tablespoon of rice wine vinegar
- 1/3 of a cup of soy sauce
- Juice of 1 lemon
- 1 tablespoon of honey or sugar
- 1 can of coconut milk
- 1/2 a cup of fresh cilantro, roughly chopped.
- 2 cups of cooked rice noodles.
In a large pan, heat the coconut oil. Add the crushed ginger and garlic and sauté for minute. Add all of the chopped vegetables and the chilli and sauté further for 3 minutes. Add the boiling water, soy sauce, rice vinegar and lemon juice and allow to boil for 2o minutes on medium-high heat, or until vegetables are cooked through. I like mine a little firm, but it is personal preference. Add the coconut milk and the honey and taste. Season further if needed. Add the cilantro and give it a stir. Using a fork, twirl the cooked noodle into the center of a bowl. To serve, pour the soup around the noodles.