Turmeric & Lemongrass Coconut Curry Noodle Soup (nightshade-free)

yellow curry kabocha soup with noodles


I have been without nightshades for over a year now, and the only thing I miss are chili peppers. Can you believe that? I particularly miss spicy foods, especially curries.

I know that curries don’t have to be spicy, so I created a coconut curry without chili peppers. This soup is made with onion, garlic, ginger, turmeric, lemongrass, coconut, rice noodles and kabocha squash. I added two boiled eggs, but this is totally optional.

This soup warms the cockles of my heart. It’s warm, slightly spicy and incredibly comforting. It satisfies my need for curry, soup and noodles all in one dish!


TURMERIC & LEMONGRASS COCONUT CURRY NOODLE SOUP

serves 1


Ingredients

  • 1/2 small onion, peeled, chopped
  • 2 cm (3/4 inch) ginger, peeled, thinly sliced
  • 2-3 garlic cloves, peeled
  • 1 thin stalk of lemongrass, top, tailed, hard outer leaves removed, finely sliced (discard any hard woody parts)
  • 1 teaspoon coconut oil
  • 1 teaspoon ground turmeric
  • 225 g (1/2 lb) kabocha squash flesh, cut into 2.5 cm (1 inch) chunks
  • freshly boiled water
  • 35 g (1.25 oz) thin flat rice noodles
  • 2 large eggs (optional)
  • 25 g (1 oz) coconut butter
  • fish sauce, to taste
  • chopped coriander (cilantro), to garnish (optional)
  • finely sliced green (spring) onions, to garnish (optional)


Method

1. In a small food processor, blitz together the onion, ginger, garlic and lemongrass until everything is finely chopped, set aside.

2. Heat the oil in a large saucepan over medium heat until hot. Add onion mixture and stir until fragrant, around 1-2 minutes. Add turmeric, and stir.

3. Add squash and stir. Add enough water to cover the squash by just a little more than 2.5 cm (1 inch). Bring to the boil, add eggs (in their shells) and let simmer for 7 minutes, or until the squash is tender. Stir soup occasionally.

4. Add rice noodles and stir until softened, about 1-2 minutes. Remove eggs, and place into cold water.

5. Turn off the heat, and add the coconut butter and stir until melted. Season the soup with fish sauce and black pepper to taste.

6. Transfer everything into a bowl. Peel eggs and add to the soup. Garnish with coriander (cilantro) and spring (green) onions, if using. Enjoy!

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