Spiced Coconut Noodle Soup

A fragrant and warming Spiced Coconut Noodle Soup that marries the rich flavors of coconut milk with an aromatic blend of spices, making it a delightful comfort food dish for the chilly months.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

8 oz rice noodles

1 tbsp olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne pepper

4 cups vegetable broth

1 can (14 oz) coconut milk

1 tbsp soy sauce

2 cups baby spinach

1 cup shredded carrots

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Salt and pepper to taste

Instructions

1. Cook the rice noodles according to package instructions, drain, and set aside.

2. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.

3. Stir in garlic and ginger, cooking for another minute until fragrant.

4. Add turmeric, cumin, coriander, and cayenne, stirring to coat the onions in the spices.

5. Pour in the vegetable broth and bring to a simmer.

6. Add coconut milk and soy sauce, stirring well to combine. Simmer for 10 minutes.

7. Add the spinach and shredded carrots, cooking until just wilted.

8. Divide the cooked noodles into bowls and ladle the soup over them.

9. Garnish with fresh cilantro and serve with lime wedges.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium heat until warmed through. Avoid boiling to maintain the texture of the coconut milk.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.