The power of restoration starts right in the heart of your home, which is why any warming foods will immediately bring tingles to your toes. Adapted from Hetty McKinnon, this recipe is packed with benefits starting from ginger, turmeric and more.
Ginger retains its own potency being a warming food in Traditional Chinese Medicine. Not only is it good for dispelling cold and warming up the body, it helps heal various ailments such as stomach aches, nausea, cholera, and helps aid digestion. This is a great ingredient for you if you are Qi or Yang deficient and feeling fatigued. Same goes for turmeric. Known as the golden spice, it brings a load of benefits such as improving blood circulation, improving digestion, and is even used to treat liver and gallbladder problems.
Together they go hand-in-hand to bring you the perfect combo for a hearty meal. Scroll down to see how it's made.
Ginger Turmeric 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 coconut oil
- 1/4 cup olive oil
- 1 large garlic clove, very thinly sliced
- chopped pork/chicken/shrimp (optional)
- 1 tablespoon olive oil
- 4 cups vegetable stock
- 1 (13.5-ounce) can coconut milk
- 10 ounces uncooked udon noodles
- 1 1/2 teaspoons fine sea salt
- 1 (5-ounce) bunch Swiss Chard, stems removed, roughly chopped
- 2 scallions, finely chopped
- 1 cup fresh cilantro leaves
- 1 lime, quartered
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.)
Make the garlic oil
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.
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 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.
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