Ginger Coconut Milk Soup

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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
1215
FAT
227%
CHOL
36%
SOD
79%

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Ingredients for 4 servings

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

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

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