Photo: Cala
Ginger Coconut Milk Soup
13 ingredients
10 min + 10 min
Serves 4. But perhaps cook more noodles if there are big appetites at the table.
openrecipes
I posted a picture of my lunch the other day, and a few of you requested specifics - it was a spring soup made with a ginger & shallot coconut milk broth, spring vegetables, served over egg noodles.
Estimated Nutrition (whole recipe, rough)
856
Calories
28g
Protein
48g
Fat
86g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pasta | 1 cup cooked (140g) | 220 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces good, dried egg pasta noodles (or yuba skins*)
- 2 14-ounce cans full-fat coconut milk
- 1 14-ounce can water (use the coconut can to measure)
- 2-inch knob of ginger, peeled and grated (~1T grated)
- 3 large minced shallots
- 1 1/2 teaspoons fine grain sea salt, or to taste
- Lots of seasonal vegetables, for example this pot had:
- 2 patty pan squashes, cut into small cubes
- 20 broccoli florets
- 16 asparagus tips
- 3 scallions, sliced
- a couple handfuls of bite-sized mushrooms
- to serve: lots of fresh lime juice, plenty of fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes