Turmeric and Ginger Curry Noodle Soup

Meal-prep this curry paste and freeze to use all throughout this season!

As we are experiencing more cold snaps this month, it is key to keep ourselves nourished and warm. In Traditional Chinese Medicine (TCM), the winter brings challenges to our overall health, especially with protecting our immune system due to the changing weather, cold, wind, and rain. So something we can do to help support our bodies through this season is eat nourishing and warming foods!

This Turmeric and Ginger Curry Noodle Soup is not only an easy meal-prep opportunity, but is also a way to align your day-to day diet with the seasonal needs of your body through TCM nutrition. Let’s dive into the ingredients and their TCM benefits for thriving in these cold snaps.

Turmeric
Turmeric is an herb that is well known for its anti-inflammatory properties, moving blood and dispelling stasis in the body. By moving qi and blood, the body is gently warmed and pains in the body can be soothed.

Ginger
Ginger is a versatile and staple herb in TCM. Most commonly used for indigestion, nausea, and other digestive issues, ginger is warming and harmonizes other herbs. It is thought to target the Lung, the Spleen and the Stomach by assisting with respiration and circulation, the digestion of food, and absorption of nutrients. Additionally, it supports the immune system by relieving exterior pathogens and dispersing cold.

Coriander and Cumin
These spices are warming to the body, helping circulate qi and blood. In TCM, by dispelling cold and stimulating the qi/blood in the body, this herb can gently release the exterior and support digestion.

Shallots and Garlic
Both shallots and garlic are warming and pungent, making them a great a choice for improving circulation and boosting immunity during the cold months. They help dispel cold from the body and prevent the stagnation of qi, which can lead to feelings of sluggishness.

Serrano Peppers
Peppers/chiles add a fresh kick with spiciness/heat that stimulates qi circulation and dispels cold. In TCM, moderate use of chiles is helpful during winter to gently warm the body and open up the nasal passages.

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INGREDIENTS

For the curry paste:

• 1 medium piece fresh ginger, sliced

• 4 medium cloves garlic, chopped

• 5 medium shallots, sliced

• 3 (serrano) chiles, sliced

• 2 teaspoons ground turmeric

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 2 teaspoons fresh lemon/lime juice

• 1/4 cup coconut oil

  For the soup:

• 1 tablespoon oil (olive, avocado, etc.)

• 4 cups vegetable stock

• 1 can coconut milk (13.5 oz)

• 10 ounces uncooked noodles of choice (udon, vermicelli, etc.)

• 1 bunch leeks, chopped

• 4-6 parsnips, chopped

• 1 1/2 teaspoon salt

  To garnish:

• 2 scallions, chopped

• 1 bunch cilantro, leaves chopped

• Garlic oil

• Lime juice

INSTRUCTIONS

For the curry paste:

1. Use a food processor or blender to combine the ginger, garlic, shallots, chiles, turmeric, cumin, coriander, and lemon/lime juice until they are well chopped/mixed.

2. Add the coconut oil and pulse until all the ingredients are incorporated and form a smooth paste.

   *You may refrigerate any unused paste for up to 7 days, or freeze for longer storage

   For the soup:

3. On medium-heat, drizzle the oil in a deep skillet. Add 1/2 cup of the curry paste to the skillet before reducing to low-heat and stirring in the coconut milk, vegetable stock, and chopped parsnips. Simmer the broth for 5-8 minutes.

4. In a large pot of boiling water, cook your noodles according to the package’s direction. Drain, rinse, and add noodles to your bowl.

5. Turn off the heat and add salt and leeks to the broth.

   Combine and garnish:

6. Ladle the broth to combine with the noodles.

7. Garnish with scallions, cilantro, garlic oil, and lime juice. Enjoy!

   photo and recipe inspiration to Food & Wine