Coconut, Ginger & Turmeric Soup

Recipe PREP 5 min COOK 25 min

Coconut, Ginger & Turmeric Soup

PREP 5 min COOK 25 min

Description

This light soup is a comforting antidote to cold weather blues. Coconut milk lends a creamy, tropical richness and balances the peppery heat of ginger and the earthiness of turmeric. Freshly extracted coconut milk is ideal, but canned or boxed versions save time. Packed with MCTs, turmeric, and ginger, it nourishes the gut, boosts immunity, and offers potent anti-inflammatory benefits.

Ingredients

4 SERVES

4 cups (1 liter) vegetable stock
1½ cups (375 ml) unsweetened canned coconut milk
1 tsp grated ginger
½ inch grated fresh turmeric or 1 tsp (5 g) turmeric powder
1 tsp salt
½ tsp freshly ground black pepper

For the tempering

½ Tbsp (7 ml) coconut oil
2 boria chiles, or any whole dry red chiles

Directions

Step 1

In a medium heavy-bottom pot, add the vegetable stock, coconut milk, ginger, and turmeric. Cover partially and bring the contents to a gentle simmer over low heat. Uncover and continue to simmer for 5 minutes. Stir occasionally and do not let the soup come to a boil (coconut milk tends to curdle when brought to a roaring boil).
Step 2

Stir in 1 tsp salt and add ½ tsp ground pepper. Taste and adjust the seasoning as necessary. Turn off the heat.
Step 3

To make the tadka (tempering), heat the coconut oil in a tempering pan or a small frying pan over medium heat until hot and shimmering. Fry the chiles in the oil for about 15 to 20 seconds, or until they bloom and darken slightly. Turn off the heat and pour the hot tempering over the soup. Mix well. Serve hot.

Substitutions: You can use organic vegetable bouillon or broth powder to constitute 1 liter of stock.

Level up: Add crunchy veggies like zucchini or boiled water chestnuts for more of a bite.

Try it with: Udon or rice noodles for a filling meal.