Inspired by a Food & Wine recipe, this comforting soup combats the chill of winter with restorative turmeric and ginger, awakening the senses with a medley of aromatic and colorful spices. The bonus is the curry paste – double the batch and use with rice, grains, curries and atop grilled fish.

ingredients

• 4 medium garlic cloves
• 5 medium shallots, roughly sliced
• 2 tablespoons The Ginger People® Minced Ginger
• 3 serrano chiles, stems removed and roughly sliced
• 2 teaspoons fresh lime juice
• 2 teaspoons ground cumin
• 1 tablespoon The Ginger People® Minced Turmeric
• 1 teaspoon ground coriander
• 1/4 cup coconut oil

• 1/4 cup olive oil
• 1-2 large garlic cloves, thinly sliced

• 1 tablespoon olive oil
• 4 cups vegetable stock or bone broth
• 1 can coconut milk
• 10 ounces uncooked noodles (udon, rice, vermicelli, egg noodles – any work)
• 1 teaspoon salt
• 2 cups kale, spinach or chard, stems removed and chopped
• 2 scallions, chopped
• 1 cup fresh cilantro leaves, chopped
• 1 lime, quartered
• Tofu or shrimp, optional

directions

1. Make the curry paste by combining garlic, shallots, Minced Ginger, chiles, lime juice, cumin, Turmeric Juice and coriander in a food processor. Process for  30 seconds.
2. Add coconut oil and pulse until smooth. Keep any extra paste in the fridge up to 7 days or freeze in an airtight container.
3. Make the garlic oil by heating olive oil in a saucepan on medium. Add the garlic and fry for about 30 seconds. Remove from heat as soon as you see browning.
4. Make the broth by heating olive oil in a pot over medium heat and adding 1/2 cup curry paste. Reduce heat to low and stir constantly until aromatic.
5. Stir in broth and coconut milk. Let simmer for up to 10 minutes while you prep the noodles.
6. Cook noodles according to package directions. Drain and rinse under cool water.
7. Turn off heat to the broth and stir in your choice of leafy greens and pre-cooked protein of choice (we like tofu, but this also tastes great with shrimp or chicken). Salt to taste.
8. Serve by ladling broth over noodles and topping with scallions, cilantro and green onions. Drizzle with garlic oil and fried garlic slices.