- adapted from 101 cookbooks
First, I have to say that this is one of my favorite dishes of all time. It's fresh, fragrant and incredibly simple.  I would recommend using full fat coconut broth here... the flavor is much better than using a lighter version. 
Thai Noodles in Coconut Lime Broth 

  • 12 ounces thai rice noodles
  • 2 cans full fat coconut milk + 1 can filled with water
  • 1 large shallot- minced
  • 1 2-inch section of ginger- peeled and minced 
  • 2 tsp. sea salt 
  • Fresh black pepper to taste

  • As many fresh seasonal veggies as you like. This dish had: 
  • 1 bunch asparagus (use only top half)
  • 1 yellow zucchini
  • 1 small radicchio
  • 1 package wild organic mushrooms 
  • 1 head cauliflower 

  • Serve with a lot of fresh lime and cilantro

Use a large soup pot or dutch oven. Pour coconut milk, 1 can of water and salt into the pot over medium heat. Mince shallots and ginger and add to the pot. Let simmer for at least 15-20 minutes. 
While you wait for your broth, place thai noodles in a pot with boiling water. Cook according to directions on package. Drain and season with salt/ pepper. Set aside. 
About 10 minutes before you are ready to serve, place your veggies into the pot and allow them to cook until just tender... you don't want them to get mushy. 
Add a heap of noodles to your bowl then top with broth and veggies. Finish with a little fresh black pepper, cilantro and a good squeeze of lime.



02/05/2014 7:32am

I really love this recipe. Trying it tonight!

Sarah B.
02/05/2014 12:43pm

Wow, beautiful pictures and I seriously want to try this. Thanks for sharing!

Angela Reed
02/06/2014 7:52am

I love this broth. So yummy! I am going to try it with rice next time just for a change.

02/11/2014 9:29pm

Love, love, love it! I really hate asparagus but I might actually try it in this dish.

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