Turmeric Lemongrass Soup With Rice Noodles And Crushed Red Pepper Food

TURMERIC + LEMONGRASS SOUP (WITH RICE NOODLES AND CRUSHED RED PEPPER)

Turmeric + Lemongrass Soup (with rice noodles and crushed red pepper) image

Who said soups had to be boring? With bright yellow turmeric (a powerhouse ingredient known for its anti-inflammatory properties) and fiber-rich lemongrass paired with organic zucchinis, parsnip, and Tamari (a protein-rich, less-salty soy sauce), a spoonful of this dish rivals the comfort of chicken noodle soup and packs the flavorful punch you crave.

Number Of Ingredients 5

Ingredients

Organic Zucchini
Parsnip
Organic Tamari
Lemongrass
Organic Turmeric

Steps:

Fill cup to top with water or broth.
Toss it all into a pot and warm thoroughly OR heat the cup in the microwave for 5 min.
Stir, slurp and enjoy!

THAI RED CURRY TOFU SOUP

Thai Red Curry Tofu Soup image

This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.

Provided by rayfab

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
½ teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
½ cup stemmed and sliced shiitake mushrooms
½ cup sliced button mushrooms
2 tablespoons fresh lime juice
2 ½ tablespoons brown sugar
⅛ teaspoon turmeric powder
4 ounces dry rice stick noodles
½ teaspoon crushed red pepper flakes

Steps:

Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g

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