Creamy Coconut
Ginger Noodles


  • Ginger root (about 2 inches), chopped
  • 2 cloves garlic, chopped
  • 2 geen onions, chopped
  • 1 can Trader Joe's coconut cream (just the cream, discard the liquid)
  • 1 cup chicken broth
  • 2 tsp-1tbsp fish sauce
  • 1/2 lb linguine, cooked & drained as directed

Optional Ingredients

  • 2 chicken thighs, cut in chunks and season with 1 tsp fish sauce and 1 tsp ginger juice
  • 1 1/2 mini bell peppers, thinly sliced (1/2 each of red, orange and yellow bell peppers)
  • 2-3 shiitake mushrooms
  • 1 broccoli (florets and stem (remove tough exterior)), cook florets in boiling water with a pinch of salt and set aside
  • cilantro for garnish


  • Heat oil in a deep skillet over low heat, add ginger, garlic and green onions
  • Move to medium heat, add seasoned chicken until cooked on the outside
  • Add all the vegetables except for broccoli florets, cook for about 3 minutes
  • Add chicken broth and coconut cream, bring it to a boil
  • Reduce heat to low, simmer covered until chicken is fully cooked
  • Season with fish sauce
  • Pour soup over cooked pasta, garnish with cilantro and serve

You can use cornstarch to make the soup thicker (1 part cornstarch and 1 part water mixed together)