Just that perfect winter nourishment-in-a-bowl to ward off your pangs of indulgent guilt! Besides, who could have imagined that such a gorgeous looking, divine tasting immunity booster & anti-inflammatory could also double up as a deliciously perfect low calorie dinner option sending your palate for a frenzy!
In fact it will be completely in order to say that this is a totally feel-good stew loaded with a slew of great health boosters which include onions, ginger, garlic, turmeric, greens, chickpeas and ultimately flavoured with coconut milk.
It’s indeed that holistic gourmet experience and a must try for one and all…
|Preparation Time||20 minutes|
|Cook Time||20-25 minutes|
Ingredients for the Spiced Turmeric Noodle Soup
(1 cup=200 ml, 1 tbsp=15 ml)
|1 large||Onion sliced|
|2 tbsp||Olive Oil|
|5 cloves||Garlic minced|
|1″ psc||Ginger grated|
|1 tsp||Turmeric powder|
|200 gm (1 small bunch)||Pak Choy|
|2 cups||Veg Stock|
|1 1/2 cups||Boiled Chickpeas|
|2 Nos||Dabur Coconut Milk|
|A handful||Mint leaves|
|Few Sprigs||Coriander leaves|
|1 tsp||Fresh red chilies minced|
|1 No.||Lemon Juice|
|Salt to taste|
|Pepper to taste|
Instructions for the Soup
|1.||Fry the onion, garlic and ginger in oil. Stir until softened. Do not let it brown.
|2.||Add the turmeric, chili and the white Pak Choy stems. Add stock and simmer on a low flame with lid on.
|3.||Boil the noodles separately until al dente.|
|4.||After the soup simmers for 5 – 7 minutes, take the lid off. Add the boiled chickpeas, coconut milk and the Pak Choy greens. Add coriander, basil, mint. Season with salt and pepper. Simmer for 2 – 3 minutes.
|5.||Add in the lemon juice. Add in boiled noodles, give one boil and serve at once.
- I’ve used thin egg noodles. You can do hakka, keto, rice noodles any as per your preference.
- Add in the greens just when about to serve. Do not overcook the greens and make them mushy.
- Season with extra chili, if you like.