• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Ginger and turmeric broth

January 12, 2018 by Ania - 40

Asian-inspired, easy, gluten-free, healthy, tofugo to recipe

go to recipe

ginger turmeric broth chilli oil

I have not had a cold since I went vegan (three and a half years ago)…until now. I started feeling a bit funny on Tuesday and I’ve been sneezing and sniffling ever since. I am gutted as I’ve only just got back into running and now I have had to stop again. Oh well, there is not much I can now do apart from not getting in the way of my body trying to recover.

It’s true that my immune system was at its peak when we lived in the warm climate of Greece, but we did visit Poland in the middle of winter a few times (where temperatures oscillated around -12° C / 10° F most days) and even though I did not bring the warmest clothing (I simply do not own clothing for that kind of cold anymore), I managed to keep the cold at bay. I do think that swapping animal products for plants has had a part to play in that.

It’s been a few days so I’ve accepted my fate and my coping strategy is to sleep lots, drink lot of liquids and ingest insane amounts of ginger (fresh ginger tea is my best friend of late), garlic and leafy green vegetables, which is something I do anyway.

Today’s recipe for a warming ginger and turmeric broth has been inspired by an international old wives’ tale that chicken broth is the best remedy for a cold. For obvious reasons, there won’t be any chickens going anywhere near my soup, plus I’m convinced that it isn’t a chicken’s carcass (in fact, food derived from animals has been proven to promote not inhibit inflammation) that does you good, but all the plant extracts and natural anti-inflammatories (like ginger, garlic, black pepper and turmeric, in this case) that should be taking the credit for all the healing.

This flavoursome potion is spicy and warming. It can be drunk from a cup like savoury tea or made into a more substantial meal with oodles of noodles (or rice) and your favourite toppings. I went for bok choi and baked tofu but there are plenty of other toppings that would work here: mushrooms, broccoli, rice, chickpeas, tempeh, cabbage, kimchi, sprouts, sweet potato and pumpkin, to name just a few…

PS: If you make this ginger and turmeric broth, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

ginger turmeric broth

ginger turmeric broth pouring

ginger turmeric broth portion

5.00 from 11 votes
Print
  • serves: 4
  • prep: 15 min
  • cooking: 45 min

Ingredients

BROTH

  • 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)

Method

  1. Chop all your aromatics (shallot, ginger, garlic, chilli and lemongrass) finely. Alternatively, you could slice them roughly and then put them in a herb chopper or food processor and mince them.
  2. Heat up 2 tbsp of oil (I used rice bran) in a heavy-bottomed pot. Once the oil gets hot, throw all the aromatics in. Sautee them on a low heat, stirring very frequently, until they have softened and released their aroma (about 5 minutes).
  3. Now, add in the powdered turmeric and peppercorns. Stir turmeric into the aromatics, allowing the spice to toast gently before adding more moisture to the pan. Stir the whole time and make sure your flame is on low as ground spices burn easily.
  4. Add about 5 cups / 1.25 L of water and a veggie stock cube or vegetable stock. If you don’t have any stock handy, but happen to have random unused vegetables in the fridge, put them in to create a stock on the go. I used 1 carrot, ½ small fennel bulb, a small wedge of cabbage, 2 celery sticks and a dried (shiitake) mushroom to impart more flavour to the soup. This is totally optional, but a good way to use up all these unwanted bits and pieces.
  5. Bring the soup to the boil and simmer gently for about 45 minutes.
  6. Season with salt (or soy sauce / tamari) and lime juice.
  7. If you want the soup to have a little more body, thicken it with coconut cream or coconut milk.
  8. Put the bowls into a warm oven (100 °C / 210 °F) to heat them up for serving.
  9. Serve hot soup over cooked noodles, bok choi and fried or baked tofu (see this recipe for details). Garnish with fresh coriander, sliced chilli and spring onions.
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
vegan caesar salad
Previous:
Vegan Caesar salad
Next post:
Gluten free multiseed bread
gluten free multiseed bread cross section

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

vegan ramen close up

Vegan ramen

vegan asian meatball lunch close up

Vegan Asian meatball bowls

vegan pho

Vegan pho with spicy tofu

asian slaw with peanut tofu

Asian slaw with peanut tofu

    Comments

    Leave a comment

  1. Lauren says

    January 14, 2018 at 11:03 am

    This was amazing! Such a beautiful and tasty dish, so filling and lovely generous portion sizes! Yum! The best dish we’ve eaten/cooked in a LONG time 😍

    Reply
    • Ania says

      January 14, 2018 at 1:31 pm

      Aw, thanks so much, Lauren! I am delighted to hear that you enjoyed it that much! Ania

      Reply
  2. Magdalena says

    January 17, 2018 at 7:00 am

    Hi Ania, what a delicious healthy soup. I already made it and it is sooo tasty and warming from the iside out, perfect for cold winter days here in Colorado. Very Ayurvedic Thank you so much.

    Reply
    • Ania says

      January 17, 2018 at 12:01 pm

      Thanks, Magda! I am glad to hear that you enjoyed it! Ania

      Reply
  3. Esther says

    February 8, 2018 at 5:16 am

    Hi Ania,
    How do you think this recipe would go with fresh turmeric? Would you just increase the amounts?
    Thanks so much!

    Reply
    • Ania says

      February 8, 2018 at 1:59 pm

      Hi Esther,

      It’s hard to advise as I’ve never been able to get hold of fresh turmeric, but I would say that dry spice is probably more potent so I would start off with the same amount of grated turmeric root and increase if necessary. Hope that helps! Ania

      Reply
  4. Gary says

    February 16, 2018 at 4:13 am

    making this as I type but my base sauce has a bitter aftertaste? what am I doing wrong?

    Reply
    • Ania says

      February 16, 2018 at 12:52 pm

      It’s hard to say, Gary, my best guess is that maybe some of the aromatics or spices got a bit burnt? That would definetly cause some bitterness. Ania

      Reply
  5. Andrea Leona says

    March 1, 2018 at 9:28 pm

    So excited to try this. My mouth is watering just looking at the picture. Looks amazing!!

    Reply
    • Ania says

      March 1, 2018 at 11:48 pm

      Thanks Andrea! 🙂 Ania

      Reply
  6. Abbie says

    March 7, 2018 at 5:19 am

    Thank you, thank you, for this amazing recipe! I have made it twice now and I think about it all the time 🙂 As others have commented, it is so healing and soothing. I could just drink a mug of the broth. After I make the broth, I blend it and strain it and it’s so silky. Your recipes are fantastic as are your photos. Thank you again!

    Reply
    • Ania says

      March 7, 2018 at 11:49 am

      Aw, thank you, Abbie! Your comment made my day! 🙂 Ania

      Reply
  7. Daniell says

    March 12, 2018 at 4:14 am

    Hi! This looks amazing , I’m making it for dinner in about an hour. I’m just wondering what you did with the bok choy before adding it to your bowl? In the photo it looks a bit charred so I’m assuming you threw it in a pan to soften it a little? I’ve never cooked with it before so I’m not sure how to go about that part. Thank you 🙂

    Reply
    • Ania says

      March 12, 2018 at 10:52 am

      Hi Daniell,

      Sorry for a delayed response, but I’m UK based so was getting some zzzz….;) I simply charred it on a hot pan for a few seconds on both sides. Hope your dinner turned out well! Ania

      Reply
  8. Ellie says

    March 19, 2018 at 6:09 pm

    So glad I found your recipe! I made this last week and my boyfriend said it’s the most delicious meal we’ve made at home – ever! I’m making it again tonight in a double batch for lunches all week 🙂
    x

    Reply
    • Ania says

      March 19, 2018 at 9:38 pm

      Thank you so much, Ellie! Your comment made my day! Ania

      Reply
  9. Ciara says

    March 24, 2018 at 11:41 pm

    This looks and sounds divine! I can’t wait to try it. Do you reckon it would freeze ok?
    Xx

    Reply
    • Ania says

      March 25, 2018 at 7:10 pm

      Thanks, Ciara! Hope you’ll enjoy it! I should think so, but I have not tried myself. Ania

      Reply
  10. lillian says

    March 28, 2018 at 7:08 am

    This recipe is delicious, and boy is it spicy. I have to admit that I coughed after the first couple of bites, but I survived LOL I loved the addition of coconut milk too. I don’t think that coconut milk in a recipe is ever a bad thing. Thanks for the recipe.

    Reply
    • Ania says

      March 28, 2018 at 11:29 am

      Thanks, Lillian! I’m delighted that you enjoyed it! Ania

      Reply
  11. Aaron Shaw says

    April 16, 2018 at 4:32 am

    Loved this recipe. It was a cold windy night and this was just perfect for warming us up. I added a spoon of red curry paste for a bit more body and a few cherry tomatoes. This will be a regular dish for sure. In fact I might make it again tonight!

    Reply
    • Ania says

      April 16, 2018 at 10:44 am

      Thanks, Aaron! I’m delighted to hear that! And thanks for taking the time to leave feedback! Ania

      Reply
  12. jenny says

    May 1, 2018 at 7:29 am

    Yum! I love the combo of ginger and turmeric!

    Reply
    • Ania says

      May 1, 2018 at 11:42 am

      Thanks, that’s lovely to hear! Ania

      Reply
  13. Mary Sarah says

    August 28, 2018 at 5:46 pm

    Dear Ania,
    I am new to your site and have been a vegetarian most of my adult life, exploring world cuisine and LOTS of recipes. May I say that your dishes are simply DIVINE! I recently made the Ginger and Turmeric broth (and did add the coconut milk) as well as Tofu, red peppers, bok choy, and organic baby corn. My family was astounded at the flavor. Even my 4 year old granddaughter LOVED it, saying, ” it is soooooo delicious.” My son settled on the words, “absolutely delectable.” Next up, the “pulled mushrooms!”

    Reply
    • Ania says

      August 28, 2018 at 7:37 pm

      Aw, thanks so much, Mary! That’s music to my ears! I’m beynond happy whenever I manage to convince anyone that vegan food is anything but tasteless and kids aren’t easy to please, are they? 😉 Ania

      Reply
  14. Jessica says

    January 9, 2019 at 4:48 am

    Hmm mine ended up very bitter unfortunately, maybe I cooked the turmeric for too long. So disappointed because it took me ages 🙁

    Reply
    • Ania says

      January 9, 2019 at 2:29 pm

      I’m so sorry to hear that, Jessica! It certainly isn’t bitter by design so I suspect that something must have got burnt (garlic tends to taste really bitter when burnt, for example). I hope you’ll give it another go! Ania

      Reply
  15. Jorge says

    June 16, 2019 at 7:35 pm

    Incredible incredible versatile broth, wow!!!! Simple is best, as they say…

    Reply
    • Ania says

      June 16, 2019 at 11:19 pm

      Thank you, Jorge! I’m delighted to hear that! x Ania

      Reply
  16. Katrina says

    July 10, 2019 at 12:53 pm

    This was delicious! I have a go to broth recipe but think this will be my new one! I also make my own turmeric powder and the flavor of it combing through was Devine! I’m soy free too so didn’t use tofu but added poached chicken breast (sorry not vegan) and coconut aminos instead of soy sauce. Yum thanks for sharing!

    Reply
    • Ania says

      July 10, 2019 at 1:10 pm

      Thanks Katrina, I am glad you enjoyed it! x Ania

      Reply
  17. Liz loftus says

    October 25, 2019 at 10:05 pm

    Hiya made this today,and it was lovely,do you know if I can freeze the broth.

    Reply
    • Ania says

      October 25, 2019 at 10:11 pm

      Hiya,

      Glad to hear that, sure you can! Ania

      Reply
  18. Megan says

    April 29, 2020 at 4:54 pm

    Such a stunning recipe- thank you for sharing! Made this today, I found i needed a little more lemongrass + onion and chilli. I also added some brown sugar and coconut milk- was scrumptious!!!!

    Reply
    • Ania says

      April 29, 2020 at 11:15 pm

      Great to hear, Megan. Thank you for letting me know that you enjoyed it! x Ania

      Reply
  19. Anne Thomas says

    June 18, 2020 at 11:59 am

    Made this today substituting fresh fish for the tofu. I doubled the paste ingredients as I love them all, but more chilli next time. I used rice vermicelli noodles but didn’t like them. I added 1/4 cabbage 2 carrots shredded and a handful of dried mushrooms

    Reply
    • Ania says

      June 18, 2020 at 12:21 pm

      Great you enjoyed it!

      Reply
  20. Justyna Smiechowska says

    December 13, 2020 at 1:21 am

    This is the best ever 💗

    Reply
    • Ania says

      December 13, 2020 at 3:39 pm

      Aw, thank you – that’s lovely to hear! Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on Insta

View on Instagram

Like us on Facebook

Lazy Cat Kitchen
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2018 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object