Ginger and Turmeric Rice Noodles Soup
This Ginger and Turmeric Rice Noodles Soup is a delicious and comforting dish that is perfect for a cold day. It is gluten-free, vegan, and FODMAP friendly, making it suitable for people with dietary restrictions. The ginger and turmeric provide anti-inflammatory and antioxidant benefits, while the rice noodles provide a source of carbohydrates. This recipe is also quick and easy to make, perfect for a busy weeknight.
Nutrition Facts
Per serving
Energy
131 kcal
Protein
3 g
Carbs
24 g
Fat
2 g
Fiber
2 g
Ingredients
Rice Noodles (Raw)
1 small cup (100g)
Red Bell Pepper
0.5 cup, sliced (100g)
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.5 cup, sliced (100g)
Olive Oil
1 tsp (5g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Raw Turmeric (Kachchi Haldi)
1 grated, tsp (5g)
Ginger, fresh
1 tbsp grated (6g)
Instructions
Cooking Steps
Cook the rice noodles. Drain and keep aside.
Heat oil in a large pot over medium heat.
Add grated ginger and turmeric and sauté for 1-2 minutes until fragrant.
Add sliced carrots, red and green bell pepper. Cook for 3-4 minutes until the vegetables start to soften.
Add water and bring to a boil. Reduce heat and let it simmer for 10-15 minutes until the vegetables are cooked.
Season with salt to taste.
To serve, divide the cooked rice noodles into bowls and pour the soup over them.
Garnish with fresh coriander leaves and serve hot.