Ginger and Turmeric Noodle Soup

Ginger and Turmeric Noodle Soup

Ginger and Turmeric Noodle Soup

Here is the history of the Ginger and Turmeric Noodle Soup a Chinese mother makes, as well as the wintertime comfort meal that her daughter makes: noodle soup with ginger and turmeric curry paste.

This bowl of soup is like a hug in the colder months. This healing bowl of soup is much improved by the addition of the garlic oil, which adds an additional layer of aromatic taste. It is supported by a strong ginger and turmeric foundation that provides rich, earthy flavors and potent anti-inflammatory properties. 

I like to refer to that recipe as my “universal curry paste” since it can be used in so many delicious dishes. It is a ginger and turmeric curry paste that is vivid in both color and flavor.

Benefits of Kishmish

Use as the foundation for a Thai-style curry, chickpea stew, or a flavorful lentil soup. Whisk a spoonful or two into eggs before scrambling. Stir into Greek salad to produce a distinctive salad dressing. Making a double or triple batch of the paste will ensure that you always have some on hand for a quick dinner. The paste can be frozen.


Ginger and Turmeric Curry Paste

  • 4 medium garlic cloves
  • 5 medium shallots
  • 1 piece fresh ginger
  • 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
  • 1 tablespoon olive oil
  • 4 cups vegetable stock 
  • 1 can coconut milk

    Korean Pork Bone soup

  • 10 ounces uncooked udon noodles
  • 1 1/2 teaspoons fine sea salt
  • 1 bunch Swiss Chard
  • 2 scallions
  • 1 cup fresh cilantro leaves
  • 1 lime


Make the curry paste with the ginger and turmeric

  • In a blender or food processor, add garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander. Pulse until the ingredients are finely minced. After adding the coconut oil, pulse the mixture to create a smooth paste. 

Produce the garlic oil

  • In a small pan set over medium-high heat, warm the olive oil. Slices of garlic should be added, and they should sizzle for 30 to 40 seconds. The garlic will continue to cook and turn entirely golden in the heated oil, so as soon as you notice any hint of browning, remove from heat right away.

Create the soup

  • Pour some olive oil into a deep, high-sided skillet and heat over medium-high. Including ginger curry paste and 1/2 cup of turmeric. Turn the heat down to low and simmer the aromatics for 2 to 3 minutes while stirring regularly. Add the coconut milk and vegetable stock. To enable the flavors to blend, simmer for 6 to 8 minutes.
  • Noodles should be added to a big pot of boiling, salted water in the meantime. For al dente, prepare according to the recipe’s instructions. Drain and rinse with cold running water as soon as the noodles are al dente. Distribute the noodles evenly among the four serving bowls.
  • Use salt to season broth. Add chard after turning the heat off. Serve the noodles with the broth mixture. Garlic oil should  drizzled on top and onions and cilantro added. Lime wedges  recommended.

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