نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

مرق الكركم والزنجبيل المكرمل

Asian 15 Mins Prep · 25 Mins Cook

Thinly slice the ginger. Finely grate the garlic. Finely slice the spring onions. Chop half the coriander.
Combine the sugar and 3 tbsp of water in a large saucepan placed over a medium heat. Stir often, until the sugar dissolves, approx. 2 minutes. Continue to simmer, swirling the pan occasionally, until the syrup is golden amber, approx. 4-6 minutes.
Add the ginger to the pot and lower the heat, stirring occasionally, until the ginger has softened slightly. Remove the ginger from the heat.
Add the turmeric, garlic and spring onion to the pan with 1 tbsp of water. Sauté until the garlic is fragrant, approx. 2 minutes. Add the coriander to the pan along with the chilli and salt.
Pour 2 ltr of water and bring to a boil. Reduce the heat to medium-low, bring to a simmer, stirring occasionally for approx. 10-12 minutes.
Remove the pot from the heat. Season with salt, if needed.
Serve topped with the caramelised ginger, roughly torn coriander and freshly ground black pepper.