Restorative Ginger and Turmeric Noodle Soup

foodandwine.com

Debbie Fenner

subheading: Ginger and Turmeric Curry Paste:

4 medium garlic cloves, roughly chopped

5 medium shallots, roughly sliced

1 (3-inch) piece fresh ginger, peeled and roughly sliced (about 1 ¼ ounces)

3 serrano chiles, stems removed, roughly sliced

2 teaspoons fresh lime juice

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon ground coriander

¼ cup good-quality coconut oil

subheading: Garlic Oil:

¼ cup olive oil

1 large garlic clove, very thinly sliced

subheading: Soup:

1 tablespoon olive oil

4 cups vegetable stock (such as Swanson)

1 (13.5-ounce) can coconut milk

10 ounces uncooked udon noodles

1 ½ teaspoons fine sea salt, plus more for boiling noodles

1 (5-ounce) bunch Swiss chard, stems removed, roughly chopped

2 scallions, finely chopped

1 cup fresh cilantro leaves

1 lime, quartered, for serving

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