Restorative Ginger and Turmeric Noodle Soup

Ingredients

Ginger and Turmeric Curry Paste
  • 4 med garlic cloves, roughly chopped
  • 5 med shallots, roughly sliced
  • 1 3"-piece fresh ginger, peeled and roughly sliced
  • 3 serrano chiles, stems removed, roughly sliced
  • 2 tsp fresh lime juice
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1⁄4 cup good-quality coconut oil
Garlic Oil
  • 1⁄4 cup olive oil
  • 1 lg garlic clove, very thinly sliced
Soup
  • 1 Tbs olive oil
  • 4 cups vegetable stock (such as Swanson)
  • 1 (13.5-oz) can coconut milk
  • 10 oz uncooked udon noodles
  • 1‌1⁄2 tsp fine sea salt, plus more for boiling noodles
  • 1 (5-oz) bunch Swiss chard, stems removed, roughly chopped
  • 2 scallions, finely chopped
  • 1 cup fresh cilantro leaves
  • 1 lime, quartered, for serving

Directions

Make the ginger & turmeric curry paste
  1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped.
  2. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)
Make the garlic oil
  1. Heat olive oil in a small saucepan over medium-high.
  2. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.
Make the soup
  1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1⁄2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes.
  2. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.
  3. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente.
  4. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.
  5. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges