Most of their positive health benefits are the result of powerful antioxidants, including sulfuric compounds, phytochemicals, curcumin, and gingerol, as well as magnesium, potassium, calcium, iron, copper, and zinc.
- 1 large shallot
- 60 g fresh ginger, peeled
- 3 large garlic cloves, peeled
- 1 sliced red chilli or chilli flakes, to taste
- 1 lemongrass stalk, rough leaves discarded
- 2 Tbs oil
- 2 tsp ground turmeric
- 3 black peppercorns
- 5 cups veggie stock
- juice of 1 lime
- 1 cup coconut milk
- Rice noodles
- 400 g firm tofu, baked or fried
- 200 g bok choi or other dark leafy greens, stir-fried or steamed
- fresh coriander, sliced chilli and spring onions to serve
1. Chop all your aromatics (shallot, ginger, garlic, chilli & lemongrass) finely.
2. Heat up 2 Tbs of oil in a heavy based pot. Once the oil gets hot, throw all the aromatics in. Saute them on a low heat for about 5 mins, stirring frequently until they have softened and released their aroma.
3. Add in the turmeric and peppercorns into the aromatics, allowing the spice to toast gently before adding more moisture to the pan. Stir the whole time and make sure your flame is on very low as ground spices can burn easily.
4. Add about 5 cups of veggie stock
5. Bring the soup to the boil and simmer gently for about 45 minutes.
6. Season with salt (or soy sauce / tamari) and lime juice.
7. If you want your soup to have a little more body, thicken it with coconut milk.
8. Serve hot soup over cooked noodles, bok choi and tofu.
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