Turmeric and Coconut Broth with Rice and Chickpeas
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2
We made this soup as an antidote to the upcoming election. Adapted from this recipe, the tea-based broth is soothing and therapeutic. This is the first time we’ve used an herbal tea to make a soup and it's pretty easy and quick. Know as “haldi doodh” or “golden milk” in India, the base of this particular recipe is milk and turmeric — it can be made with any liquid, but we’ve opted for unsweetened coconut milk. The sun is setting sooner and several soups have been added to our list of things to cook. This one has a dual purpose — the perfect addition to a cleanse diet or “quick-fix” comfort food when you don’t want to spend a lot of time in the kitchen. Also recommended for everyday soup cravings!
Ingredients
1 ½ cups of water, plus 3 cups water, divided
¾ cup vegetable oil
1 shallot, thinly sliced into rings
2 garlic cloves, thinly sliced
4 single-serving turmeric-ginger tea bags
1/2 cup unsweetened coconut milk
Juice from 2 limes, plus lime wedges, for serving
3/4 teaspoon kosher salt
1 teaspoon turmeric powder
1 green onion chopped, use both white and green parts
1 teaspoon fish sauce
1 (15-ounce) can chickpeas, drained and rinsed
1 cup uncooked basmati rice
fresh cilantro leaves, for serving,
sambal oelek or Asian chile-garlic sauce, for serving
crushed peanuts, for serving
Preparation
Add uncooked rice and 1 ½ cups of water to a medium saucepan and bring to a boil. Stir, cover, and reduce heat. Simmer for 15 minutes or until rice is tender and has absorbed all the liquid. Remove from heat and let stand uncovered for 5 to 10 minutes. Set aside.
Add oil to a small saucepan. Add shallots and turn heat to medium. Cook for 15 minutes until shallots become slightly brown. Turn down heat if they seem to be cooking too quickly. When 2 minutes are left, add the garlic.
Remove shallots and garlic from oil using a slotted spoon and place on a paper towel to dry. Sprinkle with salt.
While shallots are frying, bring water to a boil in a small saucepan over high heat. Remove from heat. Add tea bags, coconut milk, lime juice, and cover. Allow to steep for 5 minutes. Remove and discard tea bags. Add salt, turmeric, green onions, and fish sauce. Bring to a simmer over medium heat and then remove from heat.
To Serve
Divide chickpeas and rice between 2 bowls.
Pour tea mixture over chickpeas and rice and serve immediately with lime wedges, shallots, fresh cilantro leaves, sambal oelek or Asian chile-garlic sauce, and crushed peanuts.
