I use full-fat coconut milk here - 2 parts + 1 part water. I feel like the mouthfeel of the broth is just right. Not sure it would turn out nearly as good with low-fat coconut milk, without scaling back the water, etc.
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 tasteLots 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 mushroomsto serve: lots of fresh lime juice, plenty of fresh cilantro
Bring a big pot of water to a boil. Salt well, and cook the pasta per package instructions. Drain and set aside.
While you're waiting for the pasta water to boil, place another large soup pot over medium high heat. Bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Dial back the heat and simmer for five or ten minutes.
Just a couple of minutes before you're ready to serve, add the vegetables to the simmering coconut milk, and cook until just tender, a minute or so. Arrange a pile of noodles in each bowl, and ladle vegetables and broth on top. Finish with a generous squeeze of lime and lots of cilantro.
Serves 4. But perhaps cook more noodles if there are big appetites at the table.
*We have really good fresh yuba skins available in San Francisco - made by Hodo Soy. I suspect it might be hard to come by for many of you, but if you do, certainly make a version of this with the yuba skins. Separate them, fluff a bit, then pan-fried in a bit of oil until crispy at the edges. Serve the coconut-vegetables over the yuba "noodles"....
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