Carlie's Turmeric Coconut Soup - Day #2 of My Seven Day Soup Challenge

When I posted the first recipe in my 7 day soup challenge, my friend Carlie asked if I'd like her recipe for Turmeric Coconut Soup. I couldn't say yes fast enough. She is a wonderful cook. In fact I had her share her recipe for Carb-less Turkey Bolognese with Zucchini “Tagliatelle” in Olio by Marilyn quite a few years ago.  And she's shared a few others with me over the years - all winners.

When she posted the recipe for me on my Facebook thread, I was over the moon. Now this was my kind of recipe! It was forgiving, allowing you make it your own. You could pick your fav veggies or just use up what was in your fridge. There was a list of possible proteins to add with both meat and vegetarian options shown. She encourages you to mix it up and I like that.

This recipe was also unbelievably easy to pull together. After finishing a 2 hour cooking class a few days ago that used almost every pan in my cupboard, it was great to cook in a simpler way.  I could do this one with my eyes closed - well, at least when I wasn't using a knife to chop! 

I loved the way Carlie wrote it out, so just copied it below. Then beneath her instructions, I tried to capture how I recreated this soup.  The veggies I used were for the most part in my fridge and needed using up.  I personally love using full fat coconut milk as it give soup more flavor and a creamier texture. I also like adding the lime to the soup before serving, then putting out additional slices in case someone wants to add more. 

Left Carlie - Right her version of this soup. AND her photography skills are WAY better than mine!

The other change I made was I didn't use the Thai chilis. I adore spicy, but my husband doesn't. From past experience, I knew the soup wouldn't be too spicy with just one jalapeno, so decided to be safe and go with what I knew he would eat.  BUT I will be trying this again with the Thai chili when I have someone coming who loves some heat like I do.  

And it was FABULOUS! I'll definitely be making this one again. 

= = = 

Turmeric Coconut Soup 

by Carlie Wong 

Flavor pack (to make first) -

1 to 2 shallots minced
Grated ginger 1oz
1 or 2 cloves of garlic minced
Bunch of cilantro chopped (mainly stems, save leaves for garnish at end)
Thai chilies (1 or more depending on desired spice level)

coconut oil

Sauté all flavor pack ingredients over medium heat in coconut oil, then set aside. 

Soup - 

In large pot bring to boil:

One can of coconut milk
1.5 to 2 cups of chicken stock
Large heaping teaspoon of turmeric
Your sautéed flavor pack
Ingredients: Whatever you want!

• I like Napa cabbage, bokchoy, cauliflower, shiitake mushrooms, zucchini and taro for veggies. 
• I always serve with noodles as a noodle soup. 
• I mostly do rice noodles or bean thread (clear) noodles. Cook separately and serve together.
• For protein, I change it up. I sometimes do hot pot meat sliced thin (beef or pork). Or chunks of chicken or cod or prawns. Sometimes I'll do soft tofu, tofu puffs, Asian meatballs or even oysters.

You have to play around with when to put ingredients in the pot so they cook at the right time. For example, I put in seafood and zucchini near the end and cabbage near the beginning. Boil until cooked.

Salt and pepper to taste. Garnish with lots of cilantro and fresh lime wedge. The dried mushrooms and the dry rice noodle need to be soaked in hot water. 

Marilyn's Version!

This made enough to fill 3-4 large soup bowls depending on size.

Flavor pack (to make first) -

2                  shallots minced

1 inch          Piece of peeled fresh ginger finely chopped
2 cloves       Garlic, minced
1                  Bunch cilantro chopped (with small amount saved sprinkle on the bowls of soup)
1                  Small or 1/2 a large Jalapeno finely diced

Small amount of coconut oil

Soup ingredients - 

1 can                Full fat coconut milk 

2 C                   Chicken Broth

1 heaping tsp  Turmeric

2 C                  Cooked chicken cut in bite size pieces

Rice Noodles (soaked in boiling water 10 min, then drain) - I used about 1/3 of a package.

Salt and pepper to taste

1-2                  Limes

My veggies - what I had lying around that needed using up. 

• A partial package of baby bok choy (maybe 2 cups) cross cut in 1/2" pieces
• 1/2  red pepper, cut in bite-size pieces
• 1/2 C Grated Carrot
• 1 small Zucchini cut in bite-size pieces
• 1 pkg chef's mix dried mushrooms (soaked in hot water 15 min.) coarsely chopped
• 3 spears Broccoli cut in bite-size pieces
• 3/4 C - 1 C Snap peas cut in bite-size pieces

Sauté all flavor pack ingredients in large soup pot over medium heat in coconut oil. To the pot, add coconut milk, broth, turmeric, veggies and chicken (can also be added halfway through or at the end. I just wanted it to soak up some of the flavors).  Simmer until just veggies are just tender.  Add the juice of 1large lime. Season to taste with salt and pepper.  Stir gently. 

Just before serving add the soaked rice noodles and stir. Ladle into big soup bowls with the reserve cilantro sprinkled on top and serve immediately.  Can give add a lime wedge to each person can add a little extra squeeze at the table. 

Note - If you aren't going to eat all the soup, it's best to add the rice noodles to each bowl individually and store the extra noodles in a bag separate from the leftover soup.