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hey friends welcome back today we have an exciting video because we have a special guest here today Nisha from Rainbow plant life I'm sure you already know about her incredible YouTube channel which I will link for you below today we're making actually one of nisha's recipes for you what are we making we're making aayian curry noodle soup and I'm just so excited to be here the recipe that we're making today is actually from nisha's incredible massive beautiful brand new cookbook it's perfect for anybody from like beginners to Advanced vegans and I can just tell of the like love that you have poured into this thank you and this is now available on pre- pre-order yes pre-order it will be in the market this is what my mom said
she was like it's going to be in the market why are you laughing so much I'm like which Market comes out September 3rd and we'll also include a link to the printable recipe on my blog so you can get it there as well if you're hungry for even more noodles because that's just how we Jam there will be another noodle recipe of ours on nisha's channel so feel free to check that out too but for now let's get started so there are four components or four elements of this there's a Locka paste which is kind of like a curry paste a broth the soup which contains both of those plus a couple other ingredients and then fourth is the toppings that kind of like make it a whole package so I think we can start with the loxa paste my mouth is watering
we've got some shallots and garlic that are just kind of roughly chopped now we're going to move on to one of my favorite ingredients lemongrass I love it you kind of just feel where is really tough but I would say cut off maybe this amount so you did that to see where does it Bend and that's where you cut yeah and then you just start peeling the outer layers which are quite papery and tough when do we get to the Smashing one more layer for me sorry so you want to release as much Aroma from the lemong grass as you can to do that we're just going to smash it down which is really fun feel like it's said that might be better so satisfying that one's better I think I've like destroyed it though no
no that's fine okay totally fine okay so I'm going to snap out this tough root so these are not edible they're too tough but you can smash down on them and Infuse them into the soup for a little extra lemongrass am do I get both you both I totally missed sorry again here we go that's good next up what we have Gango it is often used in Thai cooking I think some people think it's the same as Ginger it looks similar but the flavor and the aroma is actually quite different and would you say though that if you can't find this you can use ginger instead right it'll be a slightly different flavor but still delicious so it is a little tough but we're going to try to slice it thinly this is so fun I just get to tell someone what to do in the kitchen I'm
your Sue Chef this is fresh turmeric looks like a severed thumb if you don't have access to it you can just use a little bit of ground turmeric okay Chili Peppers next uh this is a curry paste so we need a little heat for me that's going to probably be four of these chilies but Folks at home if you're like four is too many for me just use one or two it's up to you next we are adding in some roasted cashews and then cilantro I just use the leaves and the tender stems both delicious I'm going to pick up a lime we're zesting a lime in here the whole lime one teaspoon so maybe like half to start some Chinese light soy sauce if you don't have access to this you could just use a regular Supermarket
soy sauce we have some cumin and coriander that we're going to toast in a dry frying pan and this is why I love Malaysian food so much it's just this hjg Podge Melting Pot of cultures we've got Savory Chinese soy sauce we've got Thai Southeast Asian type of aromatics we've got a little Indian spice in here so it's going to be super delicious okay so now we can blend this up yes depending on how good your food processor is you might need to add some oil to make everything come together wow that smells incredible wow okay what's next component to we're making the broth so it is actually quite simple there's only a couple ingredients first one is KOMU comu is a type of seaweed it's very rich in Umami I like
to release a little more flavor by snipping just in a couple different places and I'm assuming it's just like to increase the surface area so that the flavors can leech into the broth yes exactly scientist s yes so this is an optional ingredient this is another seaweed this is wakame typically a Locka broth is made with you know fish products and so we're trying to add a little more Umami but in a plant-based way we're also going to add some of that Chinese light soy sauce and now we just need some water beautiful and then we Heat this up yes we're just going to gently simmer it for 10 minutes while that's simmering away we are going to prep the veggies yes couple ingredients to go inside the soup I have
some beautiful oyster mushrooms here a traditional lock of soup has meat in it and so I like to use oyster mushrooms to give it kind of that subtle meaty texture but I know some folks don't like mushrooms if you don't just use whatever vegetable you like all right so now we're just going to I think tear these into little strips yes last thing we have some tofu Puffs which you're familiar with right I love them these can be found at Asian grocery stores and they taste like nothing now but when you infuse them into the soup into the broth soaks up all of the flavor the perfect sound for it I like to tear them in half if they're really large then you get more tofu in each bite but also the
slurping it just like soaks it up even more yeah it's even better I like to add fresh cray leaves to mine again that slight Indian influence and like I don't know I'm Indian so I try to Indian ify everything but if you don't have access to them you can just omit the curry leaves you want to do the honors I'm very clumsy okay I'll do it all right oh that already smells very Umami smells like the sea and then we just discard the seaweed and last thing we're just going to squeeze in a tablespoon of lime juice like brighten it up a bit everything's prepped now so we're going to start by building the soup we're going to fry the curry paste First Once the curry paste starts to dry
out a bit we'll go ahead and add in our broth deglaze the pot scrape up any of those brown bits and we'll add in our mushrooms the lemongrass stocks and just a tiny pinch of salt we'll let that rapidly simmer for 10 minutes we'll scoop out the lemongrass stocks and our final ingredients we've got some canned coconut milk those tofu Puffs and some fresh Curry leaves so during this final simmer we're going to go ahead and cook the noodles these are fresh Chinese wheat noodles but really any noodle you have access to will be fine it's up to you beautiful where are these pieces coming from it's cuz I smashed it too hard was that too much it was too okay so I'm just tasting the broth to make sure it doesn't need any extra soy
sauce or sugar if it's a little too acidic I like to add a little brown sugar to just balance all the flavors it's time to eat we're going to add some noodles to our bowls and then just scoop this delicious curry soup on top now for the toppings you can get creative here and add what you like I'm going to go ahead and add some fried shallots for crunch a little chili crisp fresh lime juice and a little cilantro this smells incredible Misha do a little slurp I'm just going for it you're going okay oh my god wow they're so much faster than me amazing PP check oh yeah that's the best Locka I've ever had for sure a thank you thanks for having me here I'm having a moment I'll stop chewing so we can talk this is incredible and you guys are
definitely going to want to try it out Nisha has been gracious enough to share the recipe from her cookbook so you can find the link to her cookbook and the full recipe breakdown over on her website the links for both are in the description box below and if you're hungry for even more another noodle dish we're going to share one of our recipes on nisha's channel so be sure to check that out as well it's going to be so good thanks for hanging with me today I really appreciate it you know our sign off pick up limes oh what am I doing with my fing I was like are we linking fingers we'll see you in the next video bye was that too much it was too much round two but maybe like you're only
slightly mad like you're just like a little ticked off not like sorry yeah that was a bit too aggressive sorry okay here we go okay no if you need to get your anger out speak to a therapist I have a special guest yay don't be gangly which is I kind of actually like it if you can do it hello I love it the weirder the better why did I do this with my left hand I should have done this with my right like no strength with my left hand at all may have lost some water it's okay oh my goodness got to get the angle just right oh my Lord next oh my gosh Nisha this smells in
