Ginger and Turmeric Broth Soup Recipe

Ginger and Turmeric Broth Soup Recipe

Ginger and Turmeric Broth Soup Recipe

This flavoursome potion is spicy and warming. It can be drunk from a cup like savoury tea or made into a more substantial meal with oodles of noodles (or rice) and your favourite toppings. I went for bok choi and baked tofu but there are plenty of other toppings that would work here: mushrooms, broccoli, rice, chickpeas, tempeh, cabbage, kimchi, sprouts, sweet potato and pumpkin, to name just a few

Prep Time: 15 Min
Cook Time: 45 Min

Ginger and Turmeric Broth Soup Recipe



  • 1½ teaspoon salt (less if using salty broth or broth)
  • 2 tsp turmeric powder
  • 1 vegan stock cube (except using stock)
  • 240 ml / 1 cup full fat coconut OR 120 ml / ½ cup coconut milk
  • 1 large banana red onion
  • 60 g / 2 ounces of fresh ginger, peeled
  • 3 large garlic cloves, peeled
  • 1 slice of hot red chili or chili flakes, to taste
  • 1 lemongrass stems, rough leaves discarded
  • 2 tablespoons of oil (I use bran), (optional but recommended)
  • 3 black pepper
  • 1.25 L / 5 cup water or vegetable broth
  • Juice of 1 lime

Optional Extras

  • 200 g / 7 ounces bok choi or other dark leafy vegetables, saute or steamed
  • fresh coriander, to be served (optional)
  • noodles (GF if necessary), 50 g / 1.7 ounces per person, cooked
  • 400 g / 14 oz firm or extra hard tofu, roasted or fried
  • sliced green onion / green onion, to be served (optional)
  • fresh chili, to be served (optional)


  1. Cut all your aromatics (onion, ginger, garlic, chili and lemon grass) gently. Or, you can slice it roughly and then put it in a chopper spice or food processor and chop it up.
  2. Heat 2 tablespoons of oil (I use rice bran) in a heavy-bottom pan. After the oil gets hot, remove all aromatics. Saute on low heat, stirring very often, until they soften and release the aroma (about 5 minutes).
  3. Now, add turmeric powder and pepper. Stir turmeric into aromatics, let the spices toast gently before adding more moisture to the pan. Stir all the time and make sure your fire is low because the spices are pounded easily.
  4. Add about 5 cups / 1.25 L of water and a vegetable cube or vegetable broth. If you don’t have any supplies, but happen to have vegetables that you don’t use randomly in the fridge, put them in to make supplies while traveling. I used 1 carrot, ½ small fennel tuber, small sliced cabbage, 2 celery sticks and dried mushrooms (shiitake) to give the soup more flavor. This is completely optional, but a good way to use all these unwanted bits and pieces.
  5. Boil the soup and simmer for about 45 minutes.
  6. Season with salt (or soy sauce / tamari) and lime juice.
  7. If you want the soup to have a little more body, thicken it with coconut milk or coconut milk.
  8. Place the bowl in a warm oven (100 ° C / 210 ° F) to heat it so that it is served.
  9. Serve hot soup over cooked noodles, bok choi and fried or grilled tofu (see this recipe for details). Garnish with fresh coriander, chili slices and chives.

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