Ingredients

The following ingredients have 4 Servings
  • 1 package uncooked rice noodles (6.75 to 8 ounces)
  • ½ cup roughly chopped fresh cilantro
  • 1 Thai chile (halved and seeded, optional)
  • 1 garlic clove (peeled)
  • 2 shallots (peeled)
  • 1 tablespoon dark sesame oil
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons brown sugar
  • 3 ½ tablespoons low-sodium soy sauce
  • ¼ teaspoon salt
  • 14 ounce coconut milk
  • 1 ½ cups thinly sliced green onions
  • 1 cup frozen green peas (thawed)

Instruction

  • Combine cilantro, Thai chile, garlic clove, and shallots in a food processor; process until very finely chopped.
  • In a separate bowl, mix broth, sugar, soy sauce, salt, and coconut milk.
  • Heat a Dutch oven or large saucepan over medium-high heat; add the sesame oil to pan, and swirl to coat. Add cilantro mixture to pan; sauté 5 minutes.
  • Mix coconut milk mixture into the cooked shallots.
  • Add green onions to pan; cook 3 minutes, stirring occasionally. Stir in peas, and cook 3 minutes.
  • Cook noodles in boiling water according to package directions; drain. Rinse under cold water; drain. Stir in cooked noodles into soup.
  • Spoon coconut noodles into large serving bowls. Garnish with additional cilantro if desired.