Christine Manfield’s Turmeric Lemongrass Noodle Soup with Vegetables

Name: Turmeric Lemongrass Noodle Soup with Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: Asian
Ingredients: 1 head of garlic; 6 dried Chinese black mushrooms; 10 tomatoes; 25 ml vegetable oil; 1 brown onion (chopped); 2 carrots (chopped); 1 stalk celery with leaves (chopped); 1 tbsp minced ginger; 5 green onions or scallions (sliced); 3 red bird's eye chillies (sliced); 1 tbsp fresh turmeric (chopped); 2 tsp black peppercorns; 2 tsp Sichuan peppercorns; 1 lemongrass stalk (minced); 50 ml light soy sauce; 1.25 L water; 1 tbsp minced galangal; 1 tbsp turmeric (minced); 2 red bird's eye chillies (chopped); 6 macadamia nuts (or candle nuts); 3 stalks lemongrass (minced); 10 red shallots (sliced); 5 makrut lime leaves (shredded); 4 cloves garlic (sliced); 50 ml vegetable oil; 1 tsp sesame oil; 1.5 L spiced vegetable stock; 300 ml tamarind purée; 100 ml light soy sauce; 30 ml strained lemon juice

Christine Manfieldʼs Turmeric Lemongrass Noodle Soup with Vegetables recipe tastes incredible. See ingredients & method below.

A nourishing broth inspired by the aromatic flavours of Southeast Asia, this is a flavour-packed favourite for any vegetarian repertoire.

Don’t be daunted by the amount of preparation, as it can be broken down into separate components that can be made ahead; both the spice paste and the stock can be made a few days beforehand. If these two elements are already made, making the soup is a breeze and takes no time at all. ... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Gewürtztraminer

Turmeric Lemongrass Noodle Soup with Vegetables

Ingredients

Spiced Vegetable Stock

1 head of garlic
6 dried Chinese black mushrooms
10 tomatoes
25 ml vegetable oil
1 brown onion (chopped)
2 carrots (chopped)
1 stalk celery with leaves (chopped)
1 tbsp minced ginger
5 green onions or scallions (sliced)
3 red bird's eye chillies (sliced)
1 tbsp fresh turmeric (chopped)
2 tsp black peppercorns
2 tsp Sichuan peppercorns
1 lemongrass stalk (minced)
50 ml light soy sauce
1.25 L water

Spice Paste

1 tbsp minced galangal
1 tbsp turmeric (minced)
2 red bird's eye chillies (chopped)
6 macadamia nuts (or candle nuts)
3 stalks lemongrass (minced)
10 red shallots (sliced)
5 makrut lime leaves (shredded)
4 cloves garlic (sliced)
50 ml vegetable oil
1 tsp sesame oil

Turmeric Lemongrass Broth

1.5 L spiced vegetable stock
300 ml tamarind purée
100 ml light soy sauce
30 ml strained lemon juice
75 ml sugar syrup (see tips)
1 tsp freshly ground white pepper

To Serve

250 g fresh egg noodles (can also use ramen or rice noodles)
2 long red chillies (seeded and finely sliced)
4 shiitake mushrooms (finely sliced)
green onions or scallions (finely sliced)
1 small carrot (peeled and julienned)
1 zucchini (julienned)
100 g fresh bean sprouts
4 tsp mint leaves (finely shredded)

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Method

Tips

Spiced Vegetable Stock

Preheat an oven to 160°C fan-forced (180°C conventional).
Place a head of garlic on a tray in the oven and roast for 30-40 minutes until soft. Squeeze the roasted garlic out of its skins.
Meanwhile, soak the mushrooms in 250 ml warm water for 30 minutes or until softened.
Slice the tomatoes in half. Lay on an oven tray or baking dish cut side up and roast in the oven for 20 minutes until softened.
Heat oil in pot over low heat. Add onion, carrot, celery, ginger, scallion and chilli and fry until softened.
Add mushrooms with their water, the roasted garlic purée, tomatoes, turmeric, peppercorns and water and bring to the boil.
Simmer gently for 30 minutes, then add lemongrass and soy sauce and simmer for another 15 minutes.
Strain stock through a fine mesh sieve or muslin and discard the solids.

Spice Paste

To make the spice paste, combine all ingredients except for the vegetable oil in a blender. Blend, gradually adding a little water, until it forms a smooth paste – this stops the soup from being too oily.
Heat 2 tablepsoons vegetable oil in pan and fry paste over medium heat for 6 minutes or until aromatic and slightly coloured.

Turmeric Lemongrass Broth

To make the broth, fry 6 tablespoons of the spice paste in large saucepan over medium heat and immediately add all broth ingredients, except the pepper, and bring to the boil.
Reduce heat to low and simmer for 10 minutes. Strain through a fine mesh sieve into a clean pot and discard solids.
Reheat broth and stir in pepper.

To Serve

Cook noodles in a saucepan of boiling water, then drain and divide between serving bowls.
Combine chilli and vegetables in a bowl and divide equally between noodle bowls.
Ladle over hot broth to cover noodles and vegetables. Stir with a chopstick to combine.
Top with mint and serve immediately.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Christine Manfield’s Turmeric Lemongrass Noodle Soup with Vegetables

Christine Manfieldʼs Turmeric Lemongrass Noodle Soup with Vegetables recipe tastes incredible. See ingredients & method below.

A nourishing broth inspired by the aromatic flavours of Southeast Asia, this is a flavour-packed favourite for any vegetarian repertoire.

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Gewürtztraminer

Ingredients

Spiced Vegetable Stock

1 head of garlic
6 dried Chinese black mushrooms
10 tomatoes
25 ml vegetable oil
1 brown onion (chopped)
2 carrots (chopped)
1 stalk celery with leaves (chopped)
1 tbsp minced ginger
5 green onions or scallions (sliced)
3 red bird's eye chillies (sliced)
1 tbsp fresh turmeric (chopped)
2 tsp black peppercorns
2 tsp Sichuan peppercorns
1 lemongrass stalk (minced)
50 ml light soy sauce
1.25 L water

Spice Paste

1 tbsp minced galangal
1 tbsp turmeric (minced)
2 red bird's eye chillies (chopped)
6 macadamia nuts (or candle nuts)
3 stalks lemongrass (minced)
10 red shallots (sliced)
5 makrut lime leaves (shredded)
4 cloves garlic (sliced)
50 ml vegetable oil
1 tsp sesame oil

Turmeric Lemongrass Broth

1.5 L spiced vegetable stock
300 ml tamarind purée
100 ml light soy sauce
30 ml strained lemon juice
75 ml sugar syrup (see tips)
1 tsp freshly ground white pepper

To Serve

250 g fresh egg noodles (can also use ramen or rice noodles)
2 long red chillies (seeded and finely sliced)
4 shiitake mushrooms (finely sliced)
green onions or scallions (finely sliced)
1 small carrot (peeled and julienned)
1 zucchini (julienned)
100 g fresh bean sprouts
4 tsp mint leaves (finely shredded)

Method

Spiced Vegetable Stock

Preheat an oven to 160°C fan-forced (180°C conventional).
Place a head of garlic on a tray in the oven and roast for 30-40 minutes until soft. Squeeze the roasted garlic out of its skins.
Meanwhile, soak the mushrooms in 250 ml warm water for 30 minutes or until softened.
Slice the tomatoes in half. Lay on an oven tray or baking dish cut side up and roast in the oven for 20 minutes until softened.
Heat oil in pot over low heat. Add onion, carrot, celery, ginger, scallion and chilli and fry until softened.
Add mushrooms with their water, the roasted garlic purée, tomatoes, turmeric, peppercorns and water and bring to the boil.
Simmer gently for 30 minutes, then add lemongrass and soy sauce and simmer for another 15 minutes.
Strain stock through a fine mesh sieve or muslin and discard the solids.

Spice Paste

To make the spice paste, combine all ingredients except for the vegetable oil in a blender. Blend, gradually adding a little water, until it forms a smooth paste – this stops the soup from being too oily.
Heat 2 tablepsoons vegetable oil in pan and fry paste over medium heat for 6 minutes or until aromatic and slightly coloured.

Turmeric Lemongrass Broth

To make the broth, fry 6 tablespoons of the spice paste in large saucepan over medium heat and immediately add all broth ingredients, except the pepper, and bring to the boil.
Reduce heat to low and simmer for 10 minutes. Strain through a fine mesh sieve into a clean pot and discard solids.
Reheat broth and stir in pepper.

To Serve

Cook noodles in a saucepan of boiling water, then drain and divide between serving bowls.
Combine chilli and vegetables in a bowl and divide equally between noodle bowls.
Ladle over hot broth to cover noodles and vegetables. Stir with a chopstick to combine.
Top with mint and serve immediately.

Tips

The type of noodles you use in the soup depends on personal preference and any specific dietary needs you may be catering for.
Small cubes of silken tofu can be added to the noodles when serving for that extra protein hit.
The spice paste can be made a few days beforehand and kept refrigerated. Any extra after cooking the soup can be keep chilled and used for a stir fry.
I always make batches of stock (whether it be vegetable, chicken or fish) ahead of time and keep them stored in 1 litre plastic containers in the freezer for convenience and ease. The stock can be frozen for 6 months.
You can buy sugar syrup, or you can make it at home by combining equal quantities of caster sugar and water and bring to boil in a saucepan, simmer for 3 minutes then cool. Can be stored in the fridge.