Author Notes: This is my New Year's resolutions soup.… Post Thanksgiving, Christmas and New Year, when I regret all the turkeys I ate and all the champagnes I drank, this is the soup to start fresh, clean and light. Not really quite Asian, not really quite Western, not really quite anything, just a tiny bit of aromatherapy for the soul. - QueenSashy
- 5 cups chicken stock or light broth
- 2 ounces ginger
- 1/2 cup basil leaves, plus extra 8-10 leaves for garnish
- 1/2 teaspoon green peppercorns
- 1/2 teaspoon coriander seed
- 1/3 sprig of rosemary
- 3/4 cups fresh peas
- 3/4 cups Brussels sprouts, shaved superthinly
- 2 tablespoons lime juice, plus extra wedges for garnish
- 6 ounces Capellini, Angel Hair pasta, or similar thin noodles
- 8-10 mint leaves
- Salt and freshly ground pepper
- In a soup pot, combine the stock with the smashed ginger, green peppercorns, coriander, rosemary and basil, and bring to a boil. Cover and simmer over low heat for about 30 minutes. Strain.
- In a large pot of boiling water cook the capellini until just done, about 3-4 minutes (or depending on the type of pasta/noodles you are using, follow the instructions from the manufacturer). Drain the pasta. Rinse with cold water and drain thoroughly.
- Add the peas and brussels sprouts to the soup and cook for one to two minutes. Remove from the heat and add the lime juice. Season with salt and pepper.
- Using tongs, transfer the pasta to bowls. Ladle the hot soup on top. Garnish with lime wedges, basil and mint leaves and serve.
- This recipe was entered in the contest for Your Best Noodle Soups