Immune Supporting Coconut & Turmeric Noodle Soup

JUMP TO RECIPE

While eating healthily won’t be able to prevent you from catching an illness, or a virus, having a healthy gut microbiome & eating foods that support your immune system naturally will help your body fight illnesses and recover more quickly.

Recent research has found that a healthy, and diverse gut microbiome is essential for your body to fight off infection & overall health. Having a diet which supports your immune system will mean you’re giving your body the best defence against illness and the associated effects of illnesses

This soup is so easy to throw together, and if you don’t have EVERYTHING, don’t worry, it will still taste great!

It’s got plenty of goodness packed in; onions and garlic contain phytochemicals which have been shown to be important for immune health; broccoli is packed with Vitamin C, as is the lemon juice; turmeric has been shown to have anti-inflammatory properties, which the fat in the coconut milk & black pepper help your body to absorb; miso paste is a fermented food and a gut microbiome powerhouse; chilli stimulates your metabolism; and ginger is a great source of antioxidants.

If you can get your hands on fresh turmeric – use it! It has amazing flavour and great heat. Just grate a thumb sized piece finely and add in with the ginger & garlic and omit the powdered turmeric.

All this, and I haven’t even mentioned this soup is DELICIOUS! I enjoyed it with organic ramen noodles, but you can use whatever noodles you have on hand. I just popped them in a pot for 4 minutes to boil and added the broccolini florets once the water had come to a boil again.

Coconut & Turmeric Noodle Soup

Coconut & Turmeric Noodle Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

  • 1 brown onion large, finely chopped
  • 6 cloves garlic minced
  • 1 ginger large thumb, minced
  • 2 tsp turmeric
  • 1 ½ tsp ground coriander
  • 1 tsp cumin
  • 1 chilli finely chopped
  • 1 L veggie stock
  • 4 bay leaves
  • 4 green cardamom pods
  • 1 can coconut cream
  • 1 tbsp coconut oil
  • 1 tbsp coconut aminos
  • 1 tsp ACV
  • 2 tbsp miso paste
  • 1 tbsp honey or brown rice syrup
  • ½ tsp cracked pepper
  • 1 pkt noodles of your choice
  • 1 head broccoli cut into florets OR 1 bunch broccolini

To serve

  • 1 lime juiced
  • Fresh chilli slices
  • coriander leaves chopped

Optional extras

  • 1 can chickpeas drained and rinsed
  • Tofu cut into cubes
  • Zucchini noodles
  • button mushrooms sliced
  • Baby spinach leaves

Instructions

  • Heat oil in a heavy bottomed saucepan over medium heat.
  • When warm add chopped onion with a pinch of salt and saute, turning heat to low, until onions are translucent, 8-12 minutes.
  • Add chilli, ginger and garlic and saute for a further minute. If you’re using fresh turmeric add it here as well.
  • Add cumin, coriander and turmeric. Saute for a further 30 seconds.
  • Add veggie stock, green cardamom and bay leaves.
  • Bring to boil, reduce to a low simmer for 15 minutes.
  • Add coconut cream, and any optional extras you like, and heat through.
  • Remove from heat and stir through miso, coconut aminos, honey, lemon juice and cracked black pepper.
  • Taste, adjust salt as needed.
  • Pour over cooked noodles & broccoli.
  • Top with fresh chilli slices and coriander. Enjoy!
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Medicinal, Soup
Cuisine Thai
Keyword coriander, cumin, garlic, Ginger, onion, tofu, Turmeric
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Wheat Free
Value Halal, Kosher, Vegan
Author: Kate Parker

Share This Recipe

About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

Subscribe to the newsletter

Get weekly recipes & support to nourish your family

Leave A Comment

Recipe Rating