Spiced Turmeric Noodle Soup

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…

Servings	3-4 persons
Course	Soup
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
2 cups	Noodles
1 1/2 cups	Boiled Chickpeas
2 Nos	Dabur Coconut Milk
A handful	Mint leaves
6-7	Basil 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.

Note:

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.