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Coconut Rice Noodle Soup
    #3948897 - 03/21/05 02:56 PM (12 years, 9 days ago)


1 Can Cream of Coconut Soup
5-6 Canfulls of water
2 Stalks Celery
2 Carrots
2 Scallions
1 package "cellophane" or similar thin rice noodles
Celery Salt
Black Pepper
Cayenne Pepper


Dump Cream of Coconut into a big old pot.  Add 5-6 canfulls of water to the pot.  Using the can for water helps to get the last of the cream out, since it tends to have the consistency of the filling in Cadbury Eggs.  Heat on high.  Cut the celery, carrots, and scallions into semi-fine slices, toss into the pot.  Add a pinch of the cayenne pepper, two pinches of the black pepper, and a few hearty shakes of the celery salt.  Let the pot boil, uncovered, for 20-30 minutes, or until the celery and carrots are "soft enough" (to your preference.)  Once that's done, take the noodles and break the entire package in half (over the pot to catch the smaller pieces.)  You may want to break them again if you prefer smaller noodles.  Add them to the boiling soup for 6-8 minutes, no more or the noodles will become a soggy pastelike mush.  Eat!

This is an original recipe that I made for lunch today, on a whim, with the last of the stuff in my fridge.  Came out pretty well, I think.  You might want to skip the peppers if you don't like spicy food, or just want a sweeter soup.  It's not really THAT spicy, but I have a hard time judging since I LOVE spicy food.  Enjoy!  :thumbup:


Kumbayah my lord, Kumbayah...

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General Interest >> Culinary Arts, Gardening and Brewing

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