Carrot Ginger Coconut Noodle Soup

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 medium carrots, peeled and sliced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons soy sauce
• 1 teaspoon ground cumin
• 8 oz rice stick noodles
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking for an additional minute.
3. 3 Add carrots, broth, coconut milk, soy sauce, and cumin. Bring to a simmer.
4. 4 Cook until carrots are tender.
5. 5 Add noodles to the pot and cook until softened.
6. 6 Stir in cilantro and lime juice.
7. 7 Serve hot.

Equipment

• Large pot
• Vegetable peeler
• Measuring cups and spoons

Variations

• Add tofu for a high-protein option.
• Include red curry paste for a Thai twist.

Substitutions

• Substitute rice noodles with udon or soba noodles.
• Use almond milk for a lighter coconut flavor.

Pairings

• Spring rolls
• Mango sticky rice

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Use pre-peeled and shredded carrots to save time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of steamed rice or a fresh green salad.
• Add a squeeze of lime and a sprinkle of roasted peanuts on top.

FAQ