Coconut Ginger Vegetable Noodle Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 2 cups baby spinach
• 1 cup zucchini, diced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons soy sauce
• 1 teaspoon ground turmeric
• 8 oz rice noodles
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and ginger, sautéing for another minute.
3. 3 Stir in red bell pepper and zucchini, cooking for 3-4 minutes.
4. 4 Pour in vegetable broth and coconut milk, then add turmeric and soy sauce. Bring to a gentle simmer.
5. 5 Stir in spinach and cook until wilted.
6. 6 Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
7. 7 Add cooked noodles to the soup and season with salt and pepper.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add shrimp or chicken for a non-vegetarian option.
• Use sweet potato instead of zucchini for a heartier soup.

Substitutions

• Use vegetable oil instead of olive oil.
• Substitute gluten-free soy sauce for a gluten-free option.

Pairings

• Pairs well with a crisp Asian pear salad or a refreshing cucumber mint salad.

Nutrition

Tips

• For extra heat, add a pinch of red pepper flakes.
• If you prefer a thicker soup, blend a portion of the vegetables with some broth before adding back to the pot.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of crusty bread or warm, toasted coconut rice.

FAQ