Turmeric Ginger Coconut Noodles

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Ingredients

2 tablespoons olive oil
½ yellow onion
5 cloves garlic
2” knob of ginger
1 teaspoon salt
½ teaspoon Morton & Bassett Ground Coriander
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1 teaspoon Morton & Bassett Turmeric
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4 cups vegetable broth
1 14 oz can coconut milk
8 oz dry rice noodles
2 limes (juice) plus more for garnish
cilantro & green onion for garnish

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Dice the onion into ¼” pieces and finely chop the garlic.
In a large pot or dutch oven, pour in 2 table spoons of olive oil and heat over medium heat until shimmering. Add in the diced onions and salt and cook for about 2-3 minutes. Then add in the garlic and stir to combine.
Use a microplane to grate the ginger into the pot and add in the coriander and turmeric. Cook for 2-3 minutes until fragrant, stirring regularly.
Pour in the vegetable broth, followed by the coconut milk and be sure to scrape any bits off the bottom of the pan. Bring to a simmer and cook for 20-30 minutes until visibly reduced and the flavor is concentrated.
While the broth is simmering, cook the rice noodles according to the package directions.
Once the broth has reduced, add in the juice of 2 limes.
Slice the green onion on a bias to create long strips for garnish.
Divide the noodles evenly among the bowls and carefully pour the broth overtop.
Garnish with green onions, cilantro, and an extra lime wedge.