Burmese Chickpea Noodle Soup

Ingredients

• 8 oz Rice Noodles (small)
• 1 tbsp Coconut Oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 6 cups Vegetable Broth
• 1 can (15 oz) Chickpeas (canned)
• 1/2 tsp Turmeric Powder
• 2 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 2 cups Spinach
• 2 tbsp Fresh Cilantro

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Add the 8 oz of small rice noodles and cook for 3 to 5 minutes, stirring occasionally, until they are tender but still have a slight chew. Immediately drain the noodles in a colander, rinse them thoroughly with cold water to stop the cooking process and prevent sticking, then set them aside.
2. 2Heat the 1 tbsp of coconut oil in a large heavy-bottomed pot over medium heat (approximately 300-350°F / 150-175°C). Add the 1/2 medium onion, finely diced, the 2 cloves of garlic, minced, and the 1 inch of ginger, grated. Sauté for 3 to 5 minutes, stirring frequently, until the onion is softened and translucent, and the mixture is fragrant.
3. 3Pour in the 6 cups of vegetable broth. Add the 1 can (15 oz) of canned chickpeas, drained and rinsed, and the 1/2 tsp of turmeric powder. Stir to combine, then increase the heat to medium-high and bring the mixture to a gentle simmer (small bubbles appearing at the edges of the pot, approximately 185-205°F / 85-96°C).
4. 4Reduce the heat to low to maintain a gentle simmer (approximately 185-205°F / 85-96°C) and cook for 20 minutes, stirring occasionally. The broth will deepen in flavor during this time.
5. 5Remove the pot from the heat. Stir in the 2 tbsp of coconut aminos and the 1 tbsp of lime juice until well combined.
6. 6Add the 2 cups of fresh spinach to the hot broth. Stir gently for 1 to 2 minutes, until the spinach has completely wilted and is tender.
7. 7Add the previously cooked and drained 8 oz of small rice noodles to the pot. Gently toss all the ingredients together until the noodles are fully coated and heated through, about 1 minute.
8. 8Ladle the hot soup into serving bowls. Garnish each bowl with the 2 tbsp of fresh cilantro, roughly chopped, and serve immediately.

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