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    You are here: Home / Food / Turmeric Curry Noodle Soup

    Turmeric Curry Noodle Soup

    Feb 8, 2021 · Leave a Comment

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    A deliciously healing turmeric ginger curry noodle soup loaded with veggies, tofu and fresh herbs for a one-pot meal to nourish you all winter long! 

    Earthy favors and anti-inflammatory properties, this bowl is comfort food at is best! Just like a hug… in soup form! 

    A very colorful veggie filled turmeric noodle soup; in a black cast iron skillet; overhead shot.

    Turmeric. Ginger. Garlic. Shallots. Coconut Oil. LET’S DO THIS!

    Why this Recipe Works

    • Blooming curry paste! Deepens and intensifies the aromatic qualities and flavor. 
    • All the anti-inflammatory properties! This healing bowl is loaded up with antioxidant that will warm you from the inside out all winter long!
    • Perfectly al dente veggies! Adding them to the broth towards the end maintains their flavors and prevents them from turning to mush
    • One pot meal! This deeply flavorful broth is rich without feeling heavy and hearty enough to be an entire meal! 
    • Versatile! Use this ginger-turmeric broth as the base for an ever changing concoction of veggies-noodles-tofu-herbs and more than can easily be riffed off of, depending on what you have on hand. 
    Turmeric Curry Noodle Soup in a large cast iron dutch oven with lots of colorful veggies and tofu; overhead shot.

    What is a Curry?

    Broadly speaking, a curry is a variety of dishes in Southeast Asian cuisine seasoned with a complex combination of spices and herbs usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

    This is by no means a traditional curry but draws inspiration from the whole wide world of curry out there. 

    Let’s get out making-curry-paste-from-scratch game on! This paste in this recipe is made from turmeric, ginger, shallots and garlic. 

    The ginger turmeric curry paste becomes the base for our broth that’s vibrant in color & flavor! 

    Turmeric curry noddle soup loaded with colorful veggies and topped with chilies, mint, and sesame seeds; overhead and the left side is cut off.

    How to Make this Recipe

    Blend curry paste ingredients together. Fry paste in oil + add coconut milk + stock to make the broth. Cook the veggies, tofu and noodles. Prep your toppings. DONE! 

    Ingredients + Substitutions

    Curry Paste & Broth

    Coconut Milk: Slightly sweet, rich and creamy full fat coconut milk balances the deep, earthy flavors of the ginger-turmeric paste. 
    If interchanging for light coconut milk, the resulting broth will be less rich and creamy. If ya wanna experiment using any other unsweetened milk alternative, please let me know how It goes in the comments below.  

    Stock: Either veggie or chicken. In a pinch, beef or water can be used as well. 

    All the Veggies & Cooking Options!

    The veggies can either be cooked directly in the pot or separately. 

    If adding veggies directly to pot: please note that their cooking times may vary + plan accordingly. Cook until crisp-tender. 

    If cooking veggies separately: options include blanching, steaming, sautéing, roasting, 

    For maximum color, I always blanch my greens then add to the soup

    Or cook some in the broth and some separately. So many options. You do YOU!

    Noodles

    Use any noodles you’d like rice noodles, egg noodles, soba noodles, even spaghetti or angel hair pasta. If it’s a noodle… it can go in this bowl!

    Cook until sightly underdone and place directly in serving bowl. This is to prevent overcooking the noodles. Re: leftovers. Store noodles separately. 

    Crispy Tofu

    Pan fry firm tofu in oil until golden brown. Once crispy, it will absorb the flavors of the broth but stay firm. Or skip the step entire and simply add the raw tofu cubes directly to the pot, for the last few minutes of simmering.

    Assembly

    Serving bowls. Add noodles. Add broth. Add any veggies that may not be in the said broth. Top with fresh herbs and more. 

    It’s the one-pot meal my hearty and healing food dreams are made of!

    One-pot meal! Hearty, fresh, filling and tasty dinner 

    turmeric curry noodle soup with cauliflower, broccolini, sweet potatoes, mushrooms, radishes, boo chop, carrots and more! Overhead shot on a grey background.

    Cook Tips

    • For richest and creamiest results, use full fat coconut milk.
    • If cooking veggies directly in broth, keep in mind that their cooking times may vary + plan accordingly.
    • Leftover soup will keep for 3-4 days in the refrigerator. Store noodles separately (to prevent mushiness). 
    • Clean out that fridge! If it’s a veggie that you have on hand, it is welcome in this soup!
    • Quantity can easily be halved or doubled.

    Stoked on nourishing soups? I got ya! Check out this cauliflower soup, beet soup, and pink potato soup.

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Black cast iron skillet filled with a very colorful turmeric curry noodle soup loaded with vibrant vegetables, overhead shot.

    Let's make waves in the kitchen!

    ***I developed this recipe for Spice Tribe with their amazing turmeric!

    Turmeric Curry Noodle Soup in a large cast iron dutch oven with lots of colorful veggies and tofu; overhead shot.
    Print Recipe

    Turmeric Curry Noodle Soup with Crispy Turmeric Tofu

    A deliciously healing turmeric ginger curry noodle soup loaded with veggies, tofu and fresh herbs for a one-pot meal to nourish you all winter long! 
    Prep Time30 mins
    Cook Time30 mins
    Course: Entree, Soup
    Cuisine: Southeast Asian
    Servings: 4
    Author: Daniela Gerson

    Ingredients

    Turmeric Paste

    • 5 medium garlic cloves roughly chopped
    • 5 medium shallots roughly sliced
    • 1 3-inch piece fresh ginger, peeled and roughly sliced
    • 1 tablespoon ground turmeric
    • 4 tablespoons 1/4 cup coconut oil

    Soup

    • 1 onion sliced
    • 1 13.5 ounce can unsweetened full fat coconut milk
    • 4 cups of stock vegetable or chicken
    • 1 lime juiced (more to taste)
    • 1.5-2 pounds of veggies and greens such as carrots cubed or sliced, cauliflower (in bite-sized florets), broccoli (in bite-sized florets), bok choy (halved lengthwise), sweet potato (cubed), broccolini (in bite-sized florets), potato (cubed), squash (cubed), eggplant, spinach (left whole) (cubed), mushrooms (sliced) and/or more (cut into bite-sized pieces, sliced, halved or left whole if small)
    • 8 ounces rice noodles
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon of sugar
    • 1 tablespoon of soy sauce or tamari (more to taste)
    • 1 tablespoon of fish sauce
    • Siracha or hot sauce

    Turmeric Tofu

    • 12 ounces of firm or extra firm tofu cut into 1-inch cubes or triangles
    • 2 tablespoons of coconut oil
    • 1 teaspoon of tofu
    • ½ teaspoon of salt

    Toppings (optional)

    • Herbs such as cilantro basil and/or mint
    • Thinly sliced radishes
    • Scallions
    • Chilies such as jalapeno or serrano
    • Sesame seeds

    Instructions

    • To make the turmeric paste: In a mini food processor or blender, combine the garlic, shallots and turmeric powder. Add 2 tablespoons of coconut oil and pulse until a coarse paste forms. Set aside. (Keep any unused paste in an airtight container in refrigerator up to 7 days or freeze in an airtight container.)
    • To make the broth: in a Dutch oven or soup pot, heat 2 tablespoons of coconut oil over medium-high heat. Stir in the onion slices and cook until tender, about 7-9 minutes. Stir in the reserved turmeric paste; cook for 1 minute. Pour in the stock and coconut milk and bring to a simmer.
    • To make the vegetables: Add your veggies to the pot directly and simmer until crisp-tender, about 10 minutes. Other options for cooking veggies include blanching, steaming or roasted then adding already cooked to the curry pot.
    • Add sugar, soy sauce/tamari, fish sauce and siracha/hot sauce (to taste) to the simmering broth.
    • To make the rice noodles: Soak or cook the rice noodles according to the package instructions (these can vary widely depending on the type of noodle you’re using). Drain, toss with toasted sesame oil and set aside.
    • For the crispy turmeric tofu: In a skillet, (preferably nonstick) over medium heat, add the remaining 2 tablespoons oil. When it begins to simmer, add the turmeric powder and salt, cook and stir until very fragrant, 1-2 minutes. Add tofu, in a single layer, and cook until golden-brown, 2-4 minutes per side.
    • To serve, place nests of noodles among individual bowls and top with the veggies, broth and tofu. Garnish with desired toppings.

    Notes

    • For richest and creamiest results, use full fat coconut milk.
    • If cooking veggies directly in broth, keep in mind that their cooking times may vary + plan accordingly.
    • Leftover soup will keep for 3-4 days in the refrigerator. Store noodles separately (to prevent mushiness). 
    • Clean out that fridge! If it’s a veggie that you have on hand, it is welcome in this soup!
    • Quantity can easily be halved or doubled.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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