Grown Up Turmeric Noodle Soup
Quick and easy and full of the healing benefits of turmeric, this soup is a flavor explosion. A great mid week meal.
GROWN UP TURMERIC NOODLES
250g dried brown vermicelli noodles (use white if you can’t find brown).
2 corn cobs, kernels removed (or 1 cup frozen kernels)
1 bunch bok choy, chipped
3 spring onions, white part chipped, green part sliced
1 bunch coriander, leaves pick, stems reserved
8cm piece fresh turmeric root
1 lemon grass stalk, roughly chopped
1 long red chilli, seeds removed, chopped
1/3 cup roasted peanuts
1 tbsp. tamarind puree
¼ cup fish sauce
1 tbsp. soy sauce
1 cup chicken stock
1 cup coconut milk
1. For the soup base, pulse the white spring onions, coriander stems, turmeric, lemongrass, chilli, peanuts, tamarind, fish and soy sauce in a small food processor for around 20 seconds.
2. Add ½ cup chicken stock and whiz until smooth.
3. Add the coconut milk and remaining stock and whiz to combine. Transfer to a large pan over medium heat and cook for a few minutes until the soups becomes fragrant. Add 2 L water and bring to the boil, then add noodles and cook for 2 minute suntil tender. Add the corn and boc choy for the final 1 minute of cooking.
4. Ladle soup into bowls, top with coriander leaves and spring onions and extra fish sauce if desired.