Daniela Gerson @danielagerson www.wavesinthekitchen.com
A deliciously healing turmeric ginger curry noodle soup loaded with veggies, tofu and fresh herbs for a one-pot meal to nourish you all winter long!
Earthy favors and anti-inflammatory properties, this bowl is comfort food at is best! Just like a hug… in soup form!
- Turmeric Paste:
- 5 medium garlic cloves, roughly chopped
- 5 medium shallots, roughly sliced
- 1 (3-inch) piece fresh ginger, peeled and roughly sliced
- 1 tablespoon Spice Tribe ground turmeric (Java Turmeric)
- 4 tablespoons (1/4 cup) coconut oil
- 1 onion, sliced
- 1 13.5 ounce can unsweetened full fat coconut milk
- 4 cups of stock (vegetable or chicken)
- 1 lime, juiced (more to taste)
- 1.5-2 pounds of veggies and greens such as carrots (cubed or sliced), cauliflower (in bite-sized florets), broccoli (in bite-sized florets), bok choy (halved lengthwise), sweet potato (cubed), broccolini (in bite-sized florets), potato (cubed), squash (cubed), eggplant, spinach (left whole) (cubed), mushrooms (sliced) and/or more (cut into bite-sized pieces, sliced, halved or left whole if small)
- 8 ounces rice noodles
- 1 tablespoon toasted sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce or tamari, (more to taste)
- 1 tablespoon of fish sauce
- Sriracha or hot sauce
- Turmeric Tofu:
- 12 ounces of firm or extra firm tofu, cut into 1-inch cubes or triangles
- 2 tablespoons of coconut oil
- 1 teaspoon of tofu
- ½ teaspoon of salt
- Toppings (optional):
- Herbs such as cilantro, basil and/or mint
- Thinly sliced radishes
- Chilies such as jalapeño or serrano
- Sesame seeds
- To make the turmeric paste: In a mini food processor or blender, combine the garlic, shallots and turmeric powder. Add 2 tablespoons of coconut oil and pulse until a coarse paste forms. Set aside. (Keep any unused paste in an airtight container in refrigerator up to 7 days or freeze in an airtight container.)
- To make the broth: in a Dutch oven or soup pot, heat 2 tablespoons of coconut oil over medium-high heat. Stir in the onion slices and cook until tender, about 7-9 minutes. Stir in the reserved turmeric paste; cook for 1 minute. Pour in the stock and coconut milk and bring to a simmer.
- To make the vegetables: Add your veggies to the pot directly and simmer until crisp-tender, about 10 minutes. Other options for cooking veggies include blanching, steaming or roasted then adding already cooked to the curry pot.
- Add sugar, soy sauce/tamari, fish sauce and sriracha/hot sauce (to taste) to the simmering broth.
- To make the rice noodles: Soak or cook the rice noodles according to the package instructions (these can vary widely depending on the type of noodle you’re using). Drain, toss with toasted sesame oil and set aside.
- For the crispy turmeric tofu: In a skillet, (preferably nonstick) over medium heat, add the remaining 2 tablespoons oil. When it begins to simmer, add the turmeric powder and salt, cook and stir until very fragrant, 1-2 minutes. Add tofu, in a single layer, and cook until golden-brown, 2-4 minutes per side.
- To serve, place nests of noodles among individual bowls and top with the veggies, broth and tofu. Garnish with desired toppings.
Things to remember
- For richest and creamiest results, use full fat coconut milk.
- If cooking veggies directly in broth, keep in mind that their cooking times may vary + plan accordingly.
- Leftover soup will keep for 3-4 days in the refrigerator. Store noodles separately (to prevent mushiness).
- Clean out that fridge! If it’s a veggie that you have on hand, it is welcome in this soup!
- Quantity can easily be halved or doubled.