I'm pretty much obsessed with Palmini, and you should be, too.
Source: Healthy Nibbles & Bits | Serves: 2 | Time: 35 min
Changes: used lemongrass paste; skipped mung beans and tofu; used regular peas instead of snap peas; added palmini noodles
1 1/2 tablespoons virgin coconut oil
1 medium yellow onion, chopped (about 1 1/4 cups)
3 chilis, sliced
2 tbsp minced ginger
4 cloves garlic, minced
1 medium tomato, diced
1 tsp ground coriander
1 tsp kosher salt
zest from 2 limes
2 tbsp lemongrass paste
6 cups vegetable broth
3/4 cup full-fat coconut milk
2 scallions, sliced
4 to 5 tablespoons lime juice, add more to taste
1 large carrot, julienned
1 cup #peas
1 package Palmini linguine
Sesame seeds, for garnish
Heat a heavy-bottomed pot with the coconut oil over medium-high heat. Add the onions cook for 3 to 4 minutes, until the onions start to soften.
Mix in the chiles, ginger, and garlic. Cook for a minute, until the ginger and garlic is fragrant.
Add the tomatoes, coriander, lemongrass paste and salt and cook for 2 minutes.
Add the vegetable broth and lime zest, cover the pot, and bring the broth to boil.
Reduce the heat a little. Add carrots, peas and Palmini linguine to the pot. Cook for an additional 2 to 3 minutes.
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 as needed.
Serve in bowls with a sesame seed garnish.