TURMERIC GINGER SOUP
Important at this time to strengthen your immune System
1 tablespoon olive oil 4 cups vegetable stock (such as Swanson) 1 (13.5-ounce) can coconut milk 10 ounces uncooked udon noodles 1 1/2 teaspoons fine sea salt 1 (5-ounce) bunch Swiss Chard, stems removed, roughly chopped 2 scallions, finely chopped 1 cup fresh cilantro leaves 1 lime, quartered How to Make It Step 1 Make the ginger-and-turmeric curry paste Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil, and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.) Step 2 Make the garlic oil Heat olive oil in a small saucepan over medium-high. Add the garlic slices, and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil. Step 3 Make the soup Heat a deep, high-sided skillet over medium-high, and drizzle with olive oil. Add 1/2 cup turmeric-and-ginger curry paste. Reduce heat to low, and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld Step 4 Meanwhile, bring a large pot of salted water to a boil, and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls. Step 5 Season broth with salt. Turn off heat, and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.
