Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Justin Chapple
Justin Chapple
January 2020

Gallery

Credit: Gregory DuPree

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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