- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Here's the story behind a Chinese mother's restorative soups, and the noodle soup with ginger and turmeric curry paste that her daughter concocts in the winter for comfort food.
Ingredient:
- 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
