Restorative Ginger Turmeric Soup
Ginger Turmeric Curry Paste
- 4 medium garlic cloves
- 4 medium shallots
- 3 serrano chiles
- 1 (3-inch) piece of ginger, peeled and chopped
- 2 tsp lime juice
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 cup coconut oil
- 1 can coconut milk
- 4 cups vegetable stock
- 1 tbsp olive oil
- 10 oz udon noodles
- 1 tbsp salt
- 1 bunch swiss chard
- 2 scallions finely chopped
- 1 cup cilantro leaves
- 1 lime
I like to add pork & shrimp meatballs to this soup for added substance and protein. You can substitute pork for chicken or turkey if you’d like.
- 1 lb ground pork, chicken, or turkey
- 5-6 de-veined and chopped shrimp
- 1 egg
- 1/4 cup bread crumbs
- 2 tbsp of the ginger turmeric paste
- 2 tbsp chopped cilantro
- salt & pepper to taste
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.)
Combine all meatball ingredients in a bowl and blend thoroughly with hands. Scoop and roll into small 1″ balls.
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 4-5 minutes to allow the flavors to meld. Stirring the broth, add the meatballs slowly, allowing them to cook and firm up for another 5 minutes.
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, chard, and meatballs over the noodles. Top with scallions and cilantro; Serve with lime wedges.