April showers bring May flowers…so they say. As we welcome Spring here in Ontario with what feels like never-ending rain, you can never go wrong with a cozy bowl of soup! Try out this Restorative Ginger and Turmeric Noodle Soup recipe.

Ginger, revered in Chinese medicine for its Yang energy, is the hero of this dish, aiding digestion and restoring balance to the body. Its zesty kick is complemented by earthy turmeric, which has  anti-inflammatory properties. Together, they form the backbone of a robust ginger and turmeric curry paste—a great way to add flavour and depth to this dish. This paste can even be used in other recipes throughout the week – try it with scrambled eggs in the morning, in other soups and stews, even in salad dressings!

As we say goodbye to Winter, let this comforting soup pave the way for sunny days ahead! 🌞✨ Enjoy its warmth and goodness as your body gets ready for springtime.

Ingredients

Ginger and Turmeric 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 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 good-quality coconut oil

Garlic Oil 

  • 1/4 cup olive oil
  • 1 large garlic clove, very thinly sliced

Soup 

  • 1 tablespoon olive oil
  • 4 cups vegetable stock (such as Swanson)
  • 1 (13.5-ounce) can coconut milk
  • 10 ounces uncooked udon noodles
  • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
  • 1 (5-ounce) bunch Swiss chard, stems removed, roughly chopped
  • 2 scallions, finely chopped
  • 1 cup fresh cilantro leaves
  • 1 lime, quartered, for serving

Directions

  1. Make the ginger and turmeric 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.

  2. 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.

  3. Make the soup – heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric 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.

  4. 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.

  5. 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.

Recipe from Food and Wine.