Hot & Sour Coconut Noddle Soup W/ Korean Spicy Cucumber Salad

There are 19 ingredients:

• Produce

1 Carrot, large

1 tsp Coriander, ground

4 cloves Garlic

2 tbsp Ginger

2 stalks Lemongrass

2 Limes, zest from

2 Scallions

1 cup snap peas

1 Tomato, diced (about 1 cup), medium

1 Yellow onion, chopped (about 1 1/4 cups), medium

• Refrigerated

• Canned Goods

3/4 cup Coconut milk, full-fat

6 cups vegetable broth

• Condiments

4 tbsp Lime juice

• Pasta & Grains

• Baking & Spices

1 tsp Kosher salt

1 Sesame seeds

Oils & Vinegar

1 1/2 tbsp Coconut oil, virgin

• Measuring cups

1. Trim off the bottom of the lemongrass stalks and peel the outer leaves (about 2 layers).
2. Slice the stalks in half and discard the thinner, woodier portion.
3. Slice the remaining stalks into 3-inch chunks.
4. Bash the lemongrass with the flat side of your knife or a kitchen mallet.
5. Set the lemongrass aside.

• Using the one-pot with add the coconut oil.
• Add the onions and bashed lemongrass chunks.
• Mix in the chiles, ginger, and garlic.
• Add the tomatoes, coriander, and salt.
• Add the lime zest and vegetable broth, cover the pot, and bring the broth to boil.

• Reduce the heat a little.
• Add the noodles and cook them for 5 minutes, partially covered.
• If you are adding tofu, carrots, and snap peas to the dish, add them to the pot.
• Cook for an additional 2 to 3 minutes, until the snap peas turn vibrant green and the noodles are fully cooked.
• Add the coconut milk and scallions and stir to combine.
• Turn off the heat and mix in the lime juice.
• Taste the soup and adjust the seasonings to your liking, adding more salt or lime juice.
• Serve the noodle soup in bowls. Garnish with sesame seeds if you like.

NOTES

*Feel free to use light coconut milk for a lighter soup.**In the photos, I am using fried tofu that I buy from an Asian market.***If you don’t want to julienne a carrot, dice it and add the carrots to the pot the same time that you add the tomatoes.

Variations: You can transform this recipe into a rice soup by adding 3/4 cup of basmati or jasmine rice instead of noodles. You will need to simmer the soup for 15 to 18 minutes to ensure that the rice is fully cooked.

INGREDIENTS

1. 1 cucumber, about 8 oz (226g)
2. 3/4 teaspoon salt or to taste
3. 2 cloves garlic,
4. minced1 teaspoon apple cider vinegar
5. 1 1/2 tablespoons sugar
6. 1 teaspoon Korean chili powder or regular chili powder
7. 1 teaspoon chili oil
8. 1/2 teaspoon sesame oil sesame seeds for garnishing

INSTRUCTIONS

• Rinse the cucumber thoroughly and slice it into pieces.
• Add the salt to the cucumber, stir gently to combine well.
• Chill in the refrigerator for 15 minutes.
• Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well.
• Make sure that the sugar is completely dissolved.
• Drain the saltwater from the cucumber.
• Add the dressing to the cucumber, toss well.
• Leave in a closed container in the fridge overnight
• Top with sesame seeds and serve immediately.