Day 12: A restorative soup for those days you feel sluggish. I came across this recipe when researching for a soups and bread class. The class was in January when health was at the forefront of our agendas. This soup checked several boxes with ingredients and also came with a beautiful story of a daughter concocting her Chinese mother’s restorative soups and how the process connected her to her heritage.
Restorative Soup
Ingredients
Turmeric and ginger 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 oz
- 3 serrano chiles, stems removed, roughly sliced
- 2 tsp fresh lime juice
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 cup unrefined coconut oil
Garlic Oil & Chips
- 1/4 cup olive oil
- 2 large garlic cloves, very thinly sliced
Soup
- 1 Tbsp olive oil
- 4 cups vegetable stock
- 1 13.5 oz can coconut milk
- 10 oz uncooked udon noodles
- 1 1/2 tsp fine sea salt
- 5 oz bunch swiss chard, stems removed, roughly chopped
- 2 scallions, finely chopped
- 1 cup fresh cilantro leaves, chopped
- 1 lime, quartered
Instructions
Turmeric and ginger curry paste
- Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until the ingredients are finely chopped. Add coconut oil and pulse until the ingredients form a smooth paste. (Keep any unused paste in an airtight container in the refrigerator up to 7 days, or freeze in an airtight container.)
Garlic Oil and Chips
- Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.
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, constantly stirring, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer for 6 to 8 minutes to allow the flavors to meld.
- 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 over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.
Notes
Any leftover Tumeric Ginger Paste can be used in other soups, fried with eggs. Great to add depth of flavor to any group.
Recipe is adapted from Bon Appetit
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