Vegetable Noodle Soup with Turmeric-Ginger Coconut Broth

Craving a comforting bowl of veggie noodle soup with a little flair? This recipe elevates the traditional with a luscious turmeric-ginger coconut broth that’s both soothing and invigorating. Packed with colourful vegetables and tender noodles, the unique addition of toasted coconut flakes as a garnish adds a delightful crunch and subtle sweetness. It’s a perfect balance of hearty and healthy, ideal for a cozy night in or a light yet satisfying meal.

Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup:

• 8 oz rice noodles (or soba noodles for a nuttier flavor)
• 1 tbsp coconut oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 medium carrot, thinly sliced into rounds
• 1 red bell pepper, thinly sliced
• 1 cup sliced cremini mushrooms
• 2 cups baby spinach or kale, roughly chopped
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp lime juice
• Salt and pepper to taste

For the Unique Garnish:

• 1/4 cup unsweetened coconut flakes, lightly toasted
• Fresh cilantro, chopped (optional)
• Red chili flakes (optional, for heat)

Instructions

1. Prepare the Noodles:
   • Cook the rice noodles according to package instructions (usually soaking in hot water or boiling for 3-5 minutes). Drain and rinse with cold water to prevent sticking. Set aside.
2. Start the Broth:
   • In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Stir in the garlic, grated ginger, turmeric, and cumin. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning the spices.
3. Build the Soup:
   • Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
   • Add the sliced carrots, red bell pepper, and mushrooms. Simmer for 8-10 minutes until the vegetables are tender but still crisp.
4. Finish the Soup:
   • Stir in the chopped spinach or kale, soy sauce, and lime juice. Cook for 2-3 minutes until the greens wilt.
   • Add the cooked noodles to the pot and heat through for 1-2 minutes. Taste and adjust seasoning with salt, pepper, or more soy sauce as needed.
5. Toast the Coconut Flakes:
   • While the soup simmers, heat a small dry skillet over medium heat. Add the coconut flakes and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat immediately to prevent burning.
6. Serve:
   • Ladle the soup into bowls. Sprinkle each serving with a generous pinch of toasted coconut flakes, a bit of fresh cilantro, and red chili flakes if you like a kick.
   • Serve hot and enjoy the interplay of creamy broth, tender noodles, and crunchy topping.

Serving Suggestion

• Pair with a slice of crusty bread or a side of steamed edamame for a heartier meal.
• For extra richness, drizzle with a touch of sesame oil before serving.

This Vegetable Noodle Soup with Turmeric-Ginger Coconut Broth is a standout dish that warms the soul and excites the palate. The golden, aromatic broth—infused with turmeric’s earthy depth and ginger’s zesty bite—melds beautifully with the creamy coconut milk, while the toasted coconut flakes bring an unexpected twist that elevates every spoonful. It’s a simple yet sophisticated meal that’s as nourishing as it is delicious, perfect for a quick weeknight dinner or a restorative weekend lunch. One taste, and you’ll be hooked on this unique spin on a classic comfort food!