Noodle Soup with Coconut, Ginger and Turmeric
My Noodle Soup with Coconut, Ginger and Turmeric is a naturally healing and soothing soup that is full of nutritional goodness and flavour. With winter well and truly here, this is the meal you will love to make for either lunch or dinner as it only takes 10 minutes to cook! You’ll love the healing broth, silky noodles, creamy coconut and most of all those soulful flavours of ginger and turmeric. Here I have used Ginger and Turmeric Organic Spices but feel free to use freshly grated ginger and turmeric.
I hope you enjoy this quick, simple and full-flavoured noodle soup as much as we do! Enjoy x
Prep Time: 10 minutes
Cooking Time: 10 minutes
250g rice vermicelli noodles
1 heaped tablespoon coconut oil
1 red onion, thinly sliced
500ml vegetable stock or broth
270ml coconut milk
150g shitake or enokitake mushrooms
2 baby bok choy
1 teaspoon ground Organic Turmeric
1 teaspoon ground Organic Ginger
2 teaspoons fish sauce
Sea salt and pepper
1 fresh lime
1-2 green onions
1. Over medium heat, add to a pot the coconut oil and onion and stir until the onion starts to soften. Add the mushrooms, bok choy, Turmeric, Ginger, and stir for another minute.
2. Add the vegetable stock and coconut milk and bring to a simmer. Cook gently for 3 minutes. Add the fish sauce and noodles and cook for a further 3 minutes. Season with sea salt and pepper if needed and divide soup amongst bowls.
3. Garnish with slices of green onions and wedges of lime. Serve hot.