This ginger-turmeric noodle soup is not only delicious but also packed with health-boosting benefits. Ginger helps with digestion and eases inflammation, while turmeric is known for its powerful antioxidant properties that can support joint health and overall well-being. It's a nourishing, flavorful meal that’s as good for your body as it is for your taste buds!




Ingredients:

Ginger and Turmeric Curry Paste
4 medium garlic cloves, roughly chopped
5 medium shallots, roughly sliced
1 (3-inch) piece fresh ginger, peeled and roughly sliced (about 1 1/4 ounces)
3 serrano chiles, stems removed, roughly sliced
2 teaspoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
1/4 cup good-quality coconut oil

Garlic Oil
1/4 cup olive oil
1 large garlic clove, very thinly sliced

Soup
1 tablespoon olive oil
4 cups vegetable stock (such as Swanson)
1 (13.5-ounce) can coconut milk
10 ounces uncooked udon noodles
1 1/2 teaspoons fine sea salt, plus more for boiling noodles
1 (5-ounce) bunch Swiss chard, stems removed, roughly chopped
2 scallions, finely chopped
1 cup fresh cilantro leaves
1 lime, quartered, for serving

Directions:

Make the Ginger and Turmeric Curry Paste

1. In a blender or food processor, combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander. Pulse until finely chopped.
2. Add coconut oil and pulse until the mixture forms a smooth paste.

Note: Any leftover paste can be stored in an airtight container in the fridge for up to 7 days or frozen for later use.

Make the Garlic Oil

1. Heat olive oil in a small saucepan over medium-high heat.
2. Add the thinly sliced garlic and cook for 30 to 40 seconds until it begins to sizzle.
3. As soon as the garlic starts to brown, remove it from heat, as it will continue cooking in the hot oil.

Make the Soup

1. Heat a deep, high-sided skillet over medium-high heat and drizzle with olive oil.
2. Add 1/2 cup of the ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, about 2 to 3 minutes.
3. Stir in vegetable stock and coconut milk. Let simmer for 6 to 8 minutes to allow the flavors to meld.
4. Meanwhile, bring a large pot of salted water to a boil and add the udon noodles. Cook according to package directions for al dente.
5. Once the noodles are al dente, drain and rinse under cold running water. Divide the noodles evenly among 4 serving bowls.
6. Season the broth with salt. Turn off the heat and stir in the Swiss chard.
7. To serve, ladle the broth mixture over the noodles. Top with scallions and cilantro, and drizzle with garlic oil. Serve with lime wedges on the side.

This recipe was sourced from Food and Wine. For more delicious dishes, browse through our forum here!