Sopa de macarrão com coco

Ingredientes

• 1 tablespoon coconut oil or avocado oil
• 1 yellow onion - diced
• 1 small chili pepper - sliced and seeded if preferred
• sea salt
• 2" piece of ginger - minced or grated
• 6 garlic cloves - minced
• 4-5 kaffir lime leaves (optional but highly recommended)
• zest from 2 limes
• 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth)
• 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks
• 3.5 oz shiitake mushrooms - stemmed and sliced
• 1 teaspoon coconut sugar
• 1 13.5 oz can full-fat coconut milk
• juice from 1 lime, plus more lime slices for garnishing
• 8 oz vermicelli rice noodles or other noodles of choice
• green onion - sliced, for serving
• cilantro - for serving
• crushed cashews or peanuts - for serving (optional)
• chili flakes - for serving (optional)

Modo de preparo

1. 1

   Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil.

2. 2

   Add the sweet potato/squash/carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/squash/carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed.

3. 3

   Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy!