The fun of drinking hot soup in winter is something else. And we are sure you will agree with us on this one. In fact, it’s the best time to stay in bed for hours, watch your favorite shows, and eat comforting soup. From the most popular tomato soup to the mouth-watering almond and mushroom soup to beetroot and other vegetable soups, you are always ready to shower happiness this season. Well, if soups pique your interest, and make you hungry, here’s a surprise for you. Chef Guntas Sethi shares the recipe for a scrumptious Laksa noodle soup, On Instagram. In the caption, she wrote, “And it’s the perfect time to whip up a hot bowl of spicy, coconut goodness!” She added, “This Malaysian noodle broth is surprisingly vegetarian and as delicious as it can be, with sourness from lemon, freshness from coriander sprigs, and zest from lemongrass!”
Read also: 5 Comforting Noodle Soup Recipes You Must Try
As per the video, Chef Guntas first made the delicious paste. For this, he used onion, garlic cloves, lemongrass stalk (white part chopped), roughly chopped ginger, red chilies, fresh turmeric, coriander powder, cumin powder, water, and Kashmiri red chili paste. Once the paste was prepared, he roasted it on a tawa to deepen the flavor. Slowly, the next thing she did was add the vegetables to the preparation, which included carrots, mushrooms and shredded baby corn. She also used vegetable stock, soy sauce, coconut milk, coconut sugar and chili oil, and added tofu and basil leaves. Meanwhile, the Guntas separately boil the noodles and keep them aside. Now comes the serving part. He took a bowl and gathered some noodles on it. She also served the drooling soup over it and garnished it with sprouts, coriander leaves and red chillies.
If you are looking for a good Japanese dish, here is another scrumptious recipe shared by Chef Guntas Sethi. It was all about making delicious ramen with a delicious twist. Came up with a healthier version named after the chef Peanut Mushroom Ramen, For this, he first took some olive oil in a pan and put chopped garlic, ginger and mushrooms in it. Then she added fresh green bok choy leaves and crumbled tofu and cooked for a while. Chef Guntas added some peanut butter and vegetable stock to it. When the broth came to a boil, he added the sauce mixture. Then, after pouring the broth into a bowl, he added the boiled and strained noodles. For garnishing? She used crushed roasted peanuts, chopped green onions, chili oil, toasted white sesame seeds, and chopped bird’s-eye chili.
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