Ginger Coconut Glass Noodle Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hours

Yield: 6 servings

Ingredients:

• 3.5 oz dry glass noodles (any type)
• 1 carrot, chopped
• 1 small onion, chopped
• 4 green onions, chopped
• 1 Tbsp fresh ginger, grated
• 1 tsp chili sauce
• 4 cups chicken stock
• 2 cups water
• 1 can (14oz) coconut milk
• 1 14 can (14oz) baby corn
• 1 large lemon or lime for serving

Steps:

1. Soak dry glass noodles in hot water for at least 15 minutes.

 
2. Heat some oil in a large pot over medium high heat. Add carrot, onion, and most of the chopped green onion. Reserve some of the green parts for serving. Sprinkle liberally with salt. Cook for about 4 minutes.

 
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3. Add grated ginger and chili sauce. Cook while stirring until fragrant, a few minutes.

 
4. Add stock, water, and coconut milk. Bring to a boil, then lower and simmer for about 20 minutes.

 
5. Add baby corn and cook another 10 minutes. Add salt and pepper to taste.

 
6. Drain glass noodles. Roughly chop them so they're a bit shorter. Divide into bowls. Ladle soup on top of noodles, then drizzle with fresh lemon or lime juice. Sprinkle with reserved chopped green onion.

 
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cybergrannie
Gold Feedback Medal for All Time! 949 Feedbacks

April 12, 20200 found this helpful

Another keeper and so easy to make substitutions if necessary and I love good soup in any kind of 'weather'.
And - as always - Thanks for such clear instructions.

R Barbara
Bronze Post Medal for All Time! 190 Posts

June 1, 20200 found this helpful

Another delicious recipe from your kitchen. I am ready to move in :)