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.

Ingreadients:

• 3 cups water
• 4 single-serving turmeric-ginger tea bags (such as Rishi)
• 1/2 cup unsweetened coconut milk
• 3 tablespoons fresh lime juice (from 2 limes), plus lime wedges, for serving
• 3/4 teaspoon kosher salt
• 1/2 teaspoon fish sauce (such as Red Boat)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup cooked orzo or other small pasta
• Thinly sliced shallot, cilantro sprigs, and sambal oelek or Asian chile-garlic sauce, for serving

Direction

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