Ingredients that instantly remind me of sunshine and brightness are ones I often reach for in the darkest and shortest of days.
Ginger and turmeric are at the top of my pure sunshine ingredients. The dazzling, indelible colour of turmeric conjures up memories of canola fields and a warm breeze blowing through my hair. Ginger brings vitality and vibrance to the tastebuds in such a singular fashion. Ginger is versatile, sliding easily into the role of both sweet and savoury applications.
Ginger is a rhizome which means its root system grows and spreads across rather than vertically. These rhizomes of ginger are known as hands which is why you might sometimes hear the quantity of ginger needed for a recipe as “thumb-sized”.
Gingerol, the essential oil which gives ginger its unique aroma and flavour, also has powerful anti-inflammatory and antioxidant effects, which can help reduce nausea symptoms.
Additionally, ginger can aid in more rapid digestion. Sometimes, if I’ve had a rich meal, I will slice a few thin slices of ginger and pop them into a mug and pour boiling water over them and sip it like a tea; it works like a charm.
Ginger was one of the first spices to have been exported from Asia. It made its way to Europe along with the rise of the spice trade and was used intensively by ancient Greeks and Romans as both a medicine and flavouring agent.
The soup recipe I am sharing with you today is very approachable for a weekday meal. If you happen to buy grocery store roasted chickens, the leftovers work really well in this soup. If you want to make this soup plant-based, swap the chicken out for some tofu sheets called yuba and some enoki mushrooms.
The pancit canton noodles are a brilliant yellow, which really sends that sunshine impact into overdrive. It is not entirely necessary to use the pancit canton noodles - you can use whatever you have on hand - I just adore the bright yellow noodles in the creamy golden broth. The fresh squeeze of lime and fresh cilantro are a must in my books. Note: this soup is not suitable for freezing.
Revitalizing Ginger-Chicken Soup
Created by Chef Ilona Daniel
Serves 4
- 2 garlic cloves thinly sliced
- 2 Tbsp grated fresh ginger (fresh ginger is so important in this recipe)
- 1/4 teaspoon turmeric
- 4 Tbsp vegetable oil
- 4 cups Chicken Stock
- 1 can coconut milk
- 1 cup shredded cooked chicken
- 1 cup creamed corn (I use one of the smaller cans of creamed corn)
- 2 Tbsp Sriracha sauce for serving if desired.
- Chopped fresh cilantro, thinly sliced green onion, and lemon wedges for serving
- 1 package (227g) Canton (Pancit Canton) noodles, cooked according to package instructions
In a stockpot, heat the oil to medium-high heat; quickly saute the ginger, turmeric, and garlic for about 20 seconds. Immediately pour in the stock, coconut milk, and creamed corn. Simmer the soup for 15 minutes. Stir in noodles and shredded chicken and heat through.
Serve with green onion, cilantro, and lime.
Chef Ilona Daniel's food column, Hearth Keeper, runs each month. She welcomes comments from readers by email at [email protected] or on twitter
