Potato Leek Sesame Soup

When winter arrives, I begin to rely on warming foods like ginger, turmeric and spicy chili paste cooked up into a soup to warm me up from the inside out. Believe it or not… this brothy noodle soup truly keeps me warm at night and the best part is, it all cooks together in one big pot for minimal dish doing afterwards 🙂

Servings: 2 | Time: 15 minutes

Tools

• Heat Source
• Medium Sauce Pan
• Cutting board
• Knife/grater

Ingredients

• 1 Tbsp ghee or preferred cooking oil
• 1 leek, stems sliced into 1/4″ rings
• 1″ chunk of ginger, diced/grated
• 1″ chunk of turmeric, diced/grated
• 2 small potatoes, I prefer purple or russet gold
• 1 tsp sesame oil
• 1 Tbsp soy sauce or liquid aminos
• 4″ slice of lemongrass
• 4 cups water
• 1 serving (or 1/4 of a box) brown rice noodles
• pinch of sea salt & pepper

Garnish:

• fresh cilantro, chopped
• spoonful of chili paste, such as Sambal
• spoonful of toasted sesame seeds

Directions

1. Heat ghee/oil in a medium sized saucepan over medium heat
2. Add leeks, ginger, turmeric, potatoes, salt & pepper, and sauté until leeks are softened and translucent, stirring occasionally for 5 minutes.
3. Add sesame oil, soy sauce, lemongrass and water.
4. Turn heat to high and bring to a boil.
5. Remove from heat, add brown rice noodles and cover with a lid.
6. Once noodles are cooked through, transfer to bowls and garnish with cilantro, chili paste and sesame seeds.