About This Recipe
This light soup is my go-to recipe for cold weather blues. The coconut milk gives it a tropical, creamy quality and goes well with the peppery zing from ginger and the earthiness of turmeric, which also lends the soup a lovely golden hue. I prefer freshly extracted coconut milk, but canned or boxed versions work just as well and save time.
Coconut milk is a rich source of MCTs (medium chain triglycerides), which are a type of gut-friendly good fats. Turmeric and ginger offer anti-microbial and anti-inflammatory properties. According to many studies, this duo of ingredients can improve immunity, mitigate inflammation, and fight infections.
- 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
Step 1In 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 2Stir in 1 tsp salt and add ½ tsp ground pepper. Taste and adjust the seasoning as necessary. Turn off the heat.
Step 3To 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.