Ginger Coconut Milk Soup

INGREDIENTS

• 12 ounces good, dried egg pasta noodles (or yuba skins*)
• 2 14-ounce cans full-fat coconut milk
• 1 14-ounce can water (use the coconut can to measure)
• 2-inch knob of ginger, peeled and grated (~1T grated)
• 3 large minced shallots
• 1 1/2 teaspoons fine grain sea salt, or to taste
• Lots of seasonal vegetables, for example this pot had:
• 2 patty pan squashes, cut into small cubes
• 20 broccoli florets
• 16 asparagus tips
• 3 scallions, sliced
• a couple handfuls of bite-sized mushrooms
• to serve: lots of fresh lime juice, plenty of fresh cilantro