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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

Meatballs (optional)

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


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 meatballs

Combine all meatball ingredients in a bowl and blend thoroughly with hands.  Scoop and roll into small 1″ balls.

Step 3    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 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.

Step 4    Make the Noodles

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.

Step 5    Assemble and Serve

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.

George Christidis