Gregory DuPree
Active Time
15 MIN
Total Time
20 MIN
Yield
Serves : 2

Coconut milk and fresh lime juice are natural flavor partners to ginger and turmeric; here they come together to form a restorative tea-based broth that’s delicious studded with chickpeas and pasta.

How to Make It

Step 1    

Bring 3 cups water to a boil in a teapot or small saucepan over high; remove from heat. Add tea bags, coconut milk, and lime juice; cover and steep 5 minutes. Remove and discard tea bags; stir in salt and fish sauce. Bring just to a simmer over medium. Remove from heat.

Step 2    

Divide chickpeas and orzo evenly between 2 bowls. Pour hot tea mixture evenly into bowls; serve immediately with lime wedges and desired toppings.

Notes

Look for Rishi turmeric-ginger tea at your local Asian market.

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