When you set a big bowl of this warm and steamy soup on the table, you won’t have to ask the family or friends to come. They will be drawn the aroma that wafts out of the kitchen, enticing everyone who walks in the door. The cilantro and green onions that are used to garnish the soup are the perfect accompaniments to the savory fragrance. They add vibrant green flavor and color to the already pretty bowl.
We love using cilantro in so many of our dishes. Slightly grassy flavored with bright citrus overtones. It brings color, flavor and delicious nutrition to our food. Nutrition? Oh yes, cilantro is a natural cleansing agent. It is very effective in removing heavy metals and other toxic agents from the body. The plant compounds actually loosen the toxins from tissue, blood and organs. Then these substances can more easily be eliminated from the body.
Step One In a stockpot, heat the oil over medium high heat. Add the garlic, ginger, chili garlic sauce, pepper and cumin. Stir fry for about 1 minute to release the flavors. Add the Veg Broth and simmer for 10 minutes.
Step Two Add the noodles and carrots to the broth and simmer for 1 minute. Add the coconut milk and simmer for 5 minutes.
Step Three Add the shrimp, lime juice and cilantro. Cook until the shrimp are just pink about 2 minutes. Taste for seasoning – add a little more chili garlic sauce if necessary. Serve garnished with the sliced green onions and cilantro.
*Chinese Noodles (Mein) The noodles used in Lo Mein or Chow Mein are made of wheat, so thin angel hair pasta can be substituted. For a change, use rice noodles: simply soak them in hot water for 5 minutes before adding them to the soup at the last minute.