Turmeric Noodle Soup
3 cups cooked rice noodles
3 cups coconut milk
1/2 cup water
2 carrots, chopped into small pieces
2 bok choy, chopped into pieces
1 inch piece ginger, grated
1 garlic clove, minced
3 tbs tamari
2 capsules of Fermentanicals Fermented Turmeric, emptied - OR 1 tsp turmeric
1.5 tsp curry powder
salt and pepper to season
Coriander to garnish - optional
Sesame seeds - optional
1. Place a pan over medium heat. Add a good drizzle of oil, then add the ginger and garlic. Cook for thirty seconds or until lightly coloured.
2. Then add the curry powder, turmeric, and carrots. Sauté for a few minutes.
3. Now add in the coconut milk, water, and bok choy and bring to a boil. Turn down to a simmer and cook for five minutes, then add the cooked noodles, and combine. Turn off heat.
4. Spoon into serving bowls, and garnish with a sprinkle of sesame seeds + coriander if you desire.