Here’s what you’ve all been waiting for! An easy, restorative, nourishing and delicious soup that supports the immune system, balances our yin and yang and touches on all five of the Five Flavors.
The 3 key, must-have ingredients you need to make this soup are turmeric, ginger and garlic. I’ve listed substitutions where applicable below. Turmeric is an Indian spice from Curcumin that gives the herb it’s yellow color. It is warm and bitter, protects the liver, has amazing anti-inflammatory and antioxidant properties, lowers cholesterol, reduces joint swelling, decreases pain, improves digestion and increases metabolism.
Ginger is warming and pungent, having an expansive quality that moves energy not only towards the exterior/surface yet internally. It can break up phlegm, stops nausea and vomiting, promotes sweating (diaphoretic), has an affinity for the lungs and stomach and supports healthy digestion. The third ingredient of this holy trinity is garlic. Pungent and dispersing, garlic is a powerhouse: antiviral, anti-fungal, antibiotic and an antiparasitic! It excels at treating lung conditions, asthma, colds and flu, phlegm and mucus.
(Recipe taken from Food and Wine Magazine) https://www.foodandwine.com/recipes/restorative-ginger-and-turmeric-noodle-soup?utm_source=facebook.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20200408&fbclid=IwAR39034ZrsCaK3ZfQL2CcjWuWRfzD_SI0uwt_Rq4T2o8Jl3RRUBM5M-zNWI
Ginger and Turmeric Curry:
- 4 medium garlic cloves, roughly chopped
- 5 medium shallots, roughly sliced 1 (3-inch) (substitute one large yellow onion)
- piece fresh ginger, peeled and roughly sliced (about 1 1/4 ounces)
- 3 serrano chiles, stems removed, roughly sliced (substitute jalapenos or other pepper)
- 2 teaspoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1/4 cup good-quality coconut oil
- 1 tablespoon olive oil
- 4 cups vegetable stock–store bought or homemade
- 1 (13.5-ounce) can coconut milk
- 10 ounces uncooked udon noodles (substitute gluten-free or other like egg noodles)
- 1 1/2 teaspoons fine sea salt
- 1 (5-ounce) bunch Swiss Chard, stems removed, roughly chopped (any, bitter green)
- 2 scallions, finely chopped–optional
- 1 cup fresh cilantro leaves–optional
- 1 lime, quartered
How to Make:
Step 1 Make the ginger-and-turmeric curry paste
Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil, and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)
Step 2 Make the soup
Heat a deep, high-sided skillet over medium-high, and drizzle with olive oil. Add 1/2 cup turmeric-and-ginger curry paste. Reduce heat to low, and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.
Step 3 Assemble
Meanwhile, bring a large pot of salted water to a boil, and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.
Season broth with salt. Turn off heat, and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.
Step 4 Enjoy!