Noodle Soup with Coconut, Ginger and Turmeric
My Noodle Soup with Coconut, Ginger, and Turmeric is a natural 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 the 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-flavored noodle soup as much as we do!
Watch How to Make It
Noodle Soup with Coconut, Ginger and Turmeric
Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
INGREDIENTS
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 Turmeric
1 teaspoon ground Ginger
2 teaspoons fish sauce
Sea salt and pepper
1 fresh lime
1-2 green onions
Coriander
INSTRUCTIONS
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, and 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.
