Heat a large saucepan over medium low heat. Add
Olive Oil (1/2 Tbsp)
Fresh Ginger (2 Tbsp)
Garlic (1 clove)
Crushed Red Pepper Flakes (1/2 tsp)
and cook, stirring until fragrant, about one minute.
Coconut Milk (1 can)
Granulated Sugar (2 Tbsp)
Vegetable Base (1 pckg)
. Refill can with water, about two cups, and add to saucepan and stir. Bring to a boil.
In a small bowl, mix the
Corn Starch (1/2 Tbsp)
with one tablespoon of water until smooth. Slowly add cornstarch slurry to the pot while whisking to avoid lumps. Bring back to a quick boil.
Angel Hair Pasta (3 oz)
in half, and then in half again. Add to the soup. Stir to ensure the pasta does not stick.
and stir. Bring to a boil and then simmer until pasta is cooked al dente, about 3 minutes.
, stir, and cook until opaque, about two minutes.
Remove pot from heat and stir in
juice and 1 teaspoon of salt.
Prior to serving the soup, stir in
Fresh Basil (3 Tbsp)
Fresh Cilantro (3 Tbsp)
Carefully divide the soup evenly between two bowls. Serve the soup topped with the
and lime zest.