Turmeric broth tastes as delicious cold as it does hot. If you want to bulk it up, add a few tender vegetables when cooking, such as pak choi, spinach and mushrooms
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 46 |
| Fat | 0.4g |
| Saturates | 0.1g |
| Protein | 1.1g |
| Carbs | 10.5g |
| Sugars | 6.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFThinly 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.
