I love to get away. You name it; I’m up for it! And the beautiful state of Arizona offers nearly limitless opportunities to enjoy the great outdoors. Whether you’re seeking gorgeous desert scenery, snow capped mountains, natural spring fed waterfalls, or an escape from the summertime heat high in the Ponderosa pines, you can pretty much get it all here (well, except the beach, but California isn’t a far drive!) Camping has become one of my absolutely favorite activities. There’s nothing quite like the smell of the fresh air, pine needles, and something yummy cooking outdoors.
Of course, one of the most challenging aspects of camping can be the food. People really do tire of hot dogs and lunch meat (well, maybe not hot dogs. There’s just something about them that screams camping!) So I always try to cook something interesting. Something few people can ever say they’ve had while camping. Something that excites the taste buds and fills the belly. This Creamy Coconut Noodle Soup does the trick. It’s thick and satisfying, a mouthful of flavors, and easy to prepare anywhere.
I made this on my backpacking stove, but it could easily be done in a pot over a campfire (just keep your eye on it if you don’t want coconut milk erupting like a volcano all over your fire!) All of the ingredients easily fit into one large zip top bag for easy packing and traveling, even for backpackers. So grab your tent, your sleeping bag, and your camping chair. Hit the road, find a cool place, whip up this awesome soup, and sit back and watch the stars dazzle you as they pop through the inky sky. Life is a delicious journey. Eat it up!
- 2 Cups Water
- 1 10 oz carton Coconut Milk
- 2 Chicken Bullion Cubes
- 8 oz Dried Rice Noodles, I use linguine style, but any rice noodle will work
- 1 2 oz package Freeze Dried Roasted Vegetables
- Put the water and coconut milk into pot and bring to a boil.
- Add bullion cubes, noodles, and freeze dried vegetables and return to a simmer. (It's a bit difficult to simmer over a campfire or a backpacking stove, but it can be done!) Simmer until vegetables are rehydrated and noodles are tender, approximately 7 minutes.
- Ladle into bowls and watch it quickly disappear.