coconut soup

Quick and easy to make with things you probably already have on hand, this Asian-inspired soup begins with an envelope of dry chicken noodle soup mix. It is full of flavor, character and a bit of crunch too. Without further ado, here it is:

Quickie Coconut Soup

1 envelope dried chicken noodle soup
3 cups water
1/3 cup one-inch pieces of thin spaghetti, soba noodles or dry noodles
1 cup coconut milk (approximately half a can, wrap and freeze the rest for another time)
Juice of half of lemon or lime
Dash red pepper flakes
Julienne sliced leaf lettuce, Romane is good but any leaf lettuce will do, about a cup per soup bowl
Chopped chives for garnish
Add ons can include: corn kernels sliced from a cob, shredded chicken or tofu, etc.

• Slice up lettuce and place about a cup of shreds in each soup bowl. Set aside.

• Bring three cups water to boil. Add dry soup mix and pasta and boil gently for approximately 10 minutes or until pasta is done. Stir in coconut milk, lemon juice and red pepper and any add-ons you desire. Bring to a boil again.

• Ladle hot soup over lettuce in bowls. Garnish with chives. Makes four servings.

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