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  • Writer's pictureTanika Douglas

Turmeric Noodle Soup

Serves 2


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.

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