Ginger and turmeric broth

This vegan ginger and turmeric broth served noodles, green vegetables and baked tofu makes a delicious and naturally anti-inflammatory meal, perfect to help to get over a cold.

1 large banana shallot
60 g / 2 oz fresh ginger, peeled
3 large garlic cloves, peeled
1 sliced red hot red chilli or chilli flakes, to taste
1 lemongrass stalk, rough leaves discarded
2 tbsp oil (I used rice bran), (optional but recommended)
2 tsp ground turmeric
3 black peppercorns
1.25 L / 5 cups water or veggie stock
1 vegan stock cube (unless using stock)
1½ tsp salt (less if using salted stock or stock cube)
juice of 1 lime
240 ml / 1 cup full fat coconut milk OR 120 ml / ½ cup coconut cream
OPTIONAL EXTRAS

noodles (GF if needed), 50 g / 1.7 oz per person, cooked
400 g / 14 oz firm or extra firm tofu, baked or fried
200 g / 7 oz bok choi or other dark leafy greens, stir-fried or steamed
sliced spring onions / scallions, to serve (optional)
fresh chilli, to serve (optional)
fresh coriander, to serve (optional)

View the full recipe at Lazy Cat Kitchen →