Golden Noodle Soup
This soup makes a wonderful accompaniment to a Thai or Asian style dish, or just for a small lunch. It’s a light salty broth with a slightly tangy and garlic flavor. Full of fresh veggies and light rice noodles. I recently served this soup as a side with my spicy peanut tofu & brown rice and it was perfect!The broth has some lovely yellow turmeric and ginger which are both known to have anti-inflammatory properties. Feel free to increase the amount of turmeric up to a Tablespoon. I LOVE fresh turmeric but it’s often hard to find. If you can find it at your grocery store it’s a must try! It looks like a smaller orange-brown ginger looking root. If using fresh turmeric add a few Tablespoons!
Ingredients
- 1/4-1/3 cup chopped shallot or 1/2 cup onion
- 3-5 cloves garlic or 2 Tablespoons
- 3 teaspoons sesame oil
- 3 stalks celery
- 2 carrots
- 2 teaspoons fresh or frozen ginger
- 1-2 teaspoon ground turmeric
- 1 Tablespoon rice wine vinegar or apple cider vinegar
- 1 Tablespoon soy sauce
- 1 cup cilantro ALL STEMS reserve 1/3 for garnish
- 3 stalks green onion
- 5 cups vegetable broth
- 2 cups cooked rice noodles
Instructions
- Finely chop shallot or onion.
- Peel and press or chop garlic.
- Clean and chop celery, carrots, cilantro, and green onion.
- In a large soup pot over med-low heat add sesame oil. Add garlic to the sesame oil and cook until garlic starts to turn brown but not burn. It may get sticky on the bottom of your pot but once you add liquid it will loosen up. Add carrots, celery, and shallot and 1 cup water. Stir.
- Add ginger, turmeric, soy sauce, rice wine vinegar, vegetable stock and cilantro to your pot.
- Cook until vegetables are tender but not mushy. About 15-20min depending on how big vegetables are cut.
- In a separate pot cook your rice noodles according to directions. You want about 2 cups cooked noodles.
- Once your soup and noodles are done you can add noodles to the soup, dish up, and garnish with green onion and cilantro.