This healthy but yet tasty yummy broth will help your body fight bacteria and inflammation, boost your immune system,
and to keep those pesky bugs at bay (always good in a corona crisis!).
Gut Healing Turmeric and Mushroom Curry Soup
- 1 tsp sesame oil (leave out if on a cleanse, or if this is your evening meal, leave in).
- half a shallot, chopped finely
- 1 tsp anisseed
- 1 tablespoon thai yellow curry paste (try and find a curry paste without added fats, maltodextrin, natural or unnatural flavourings, etc.)
- 1 thumb size knob of fresh turmeric, sliced finely. If you haven't got fresh, use 2 tsp ground turmeric
- 1 thumb-size knob fresh ginger, minced
- 1 garlic clove
- 1 tsp fennel seeds, grind small in a pestle and mortar
- 1/4 tsp dried thyme
- 2 stalks of celery, chopped
- 1 bok choi, chopped
- 1 zuchini, chopped
- 200g shitake mushrooms, fresh or dried (important if dried: soak at least for 5 hours beforehand. If you can't get hold of shitake, brown button mushrooms work as a replacement)
- toasted sesame seeds to garnish
- 1.5 liter vegetable stock
- 6 tbsp cocos aminos or lupin sauce, or both, depends how strong you like your flavouring.
- salt and pepper to taste
- juice of 1 lime (if you haven't got limes lemon juice works ok as well)
- handful of fresh coriander, chopped
- gluten free brown rice noodles, cooked to your liking
- toasted sesame seeds or toasted nuts of your choice to garnish (leave out nuts and seeds if on a cleanse)
- spinach or other leaves to garnish
- Grab a large stock pot, and add about 3 tablespoons of water to the bottom.
- Add the sesame oil and place cooker on a low heat (skip this step if on a cleanse).
- Add the chopped shallot, minced ginger and chopped garlic. Mix well with the oil and the water. Add the yellow curry paste. Keep heat on a low setting and cook for 5-10 minutes, until onion is translucent and onion and garlic flavourful.
- Add the anisseeds, turmeric, thyme and fennel and mix in well. Up cooker to a medium heat and cook for another 5 minutes stirring frequently.
- Add the sliced celery and zuchini, stirr in well with the onion spice mixture and cook on medium heat for a few minutes.
- Add the vegetable stock and bring to a boil.
- Cover and simmer for 5 minutes.
- Add mushrooms and cocos aminos. Cook for another 10 minutes.
- Add the sliced bok choi, the lime juice and half of the coriander and cook for another 5 minutes.
- Taste and season with salt and pepper. Depending on what you used (cocos aminos, lupin sauce, or both), taste the broth and add more of what you feel is needed. I usually can't get enough of the cocos amino taste so I always add a bit more of that at the end.
- Serve the soup over gluten free brown rice noodles (or any other asian style noodles of your chosing), sprinkle with the rest of the coriander and top with sesame seeds, nuts or chilli flakes.