Having a warm bowl of soup in winter is pure bliss. And we are sure you'll agree with us on this one. In fact, this is the best time to stay in bed for hours, watch your favourite shows and dig into comforting soups. Right from the most popular tomato soup to mouth-watering almond and mushroom soup to beetroot and other vegetable soups, you are always ready to dive into a bowlful of happiness this season. Well, if soups excite your interest, and make you hungry, here is a surprise for you. Chef Guntas Sethi has shared a recipe for lip-smacking laksa noodle soup, on Instagram. In the caption, she wrote, “And this is just the perfect time to whip up a warm bowl of spicy, coconuty goodness!” She continued further saying, “This Malaysian noodle broth is surprisingly vegan and just as delicious as it can get, with the tanginess from lime, freshness from coriander sprigs with a zest from the lemongrass!”
Going by the video, chef Guntas made a yummy paste first. For this, she used shallots, garlic cloves, lemongrass stalk (white part chopped), roughly sliced ginger, red chillies, fresh turmeric, coriander powder, cumin powder, water and Kashmiri red chilli paste. Once the paste got ready, she sautéed it on a pan to deepen the flavour. Gradually, the next thing she did was put vegetables into the preparation, including diced carrots, mushrooms, and chopped baby corn. She also used vegetable stock, soy sauce, coconut milk, coconut sugar and chilli oil and added tofu and basil leaves. Meanwhile, Guntas boiled noodles separately and kept them aside. Now comes the serving part. She took a bowl and assembled some noodles on it. She also served the drool-worthy soup over it and decorated it further with sprouts, coriander leaves and red chillies.
If you are looking for a good Japanese dish, here's another wonderful recipe shared by chef Guntas Sethi. It was about how to make delicious ramen with a yummy twist. The chef came up with a rather healthier version in the name of peanut mushroom ramen. For this, she, first, took some olive oil in a pan and added chopped garlic, ginger and mushrooms. She then added fresh green bok choy leaves and crumbled tofu and cooked for some time. Chef Guntas put some peanut butter and vegetable stock in it. When the broth came to a boil, she added a sauce mix. Then, after pouring the broth into a bowl, she added the boiled and strained noodles. For garnishing? She used crushed roasted peanuts, green chopped onion, chilli oil, roasted white sesame seeds and chopped bird's eye chilli.
Have you added these recipes to your cookbook already?