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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 (1/2 cup)
Fresh Cilantro (1/2 cup)
Carefully divide the soup evenly between two bowls. Serve the soup topped with the
Scallions (1 bunch)
and lime zest.
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