The flavors of turmeric and ginger together are so warming to the soul. This dish was inspired by my craving for curry on a chilly winter day. I wanted to simplify it, and this dish did just that. The taste reminds me of a warm Thai curry with the coconut cream.
I decided to top this noodle soup with some seared salmon, but you could feel free to poach the salmon right in the soup itself. The avocado on top adds another layer of creaminess and really hit the spot. Try this dish with shrimp or white fish or even chicken.
- 1/2 cup coconut cream
- 1 1/4 cups water
- 2 teaspoons turmeric
- 1.5 teaspoons ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Add coconut cream, water, turmeric, ginger, garlic powder and salt to a medium sauce pan.
- Bring ingredients to a boil then reduce heat to simmer.
- Add noodles and cook until soft.
- Serve in a bowl topped with avocado, seared salmon, tomatoes, Kale chips, sautéed mushrooms, cilantro, cabbage and scallions.