As the chill of January sets in, there’s nothing quite like a hearty bowl of noodle soup to lift the spirits and provide a comforting embrace against the cold. Renowned chef Ravinder Bhogal shares her vibrant creations, perfect for warming both body and soul. From the aromatic Burmese khao swe to a delightful sweet-and-sour peanut dal, these recipes are designed to bring joy to the table and satisfy even the most ravenous of appetites.
Khao Swe: A Burst of Burmese Flavours
First up is the renowned khao swe, a Burmese noodle soup that promises a delightful explosion of flavours. This dish features a spicy coconut broth enveloping springy noodles, topped with an array of garnishes ranging from boiled eggs to crunchy peanuts and crispy shallots.
The beauty of khao swe lies in its versatility; feel free to swap the chicken for hearty vegetables like pumpkin or tofu, or add prawns for a seafood twist. The recipe serves four and can be prepared in a little over an hour.
Ingredients
– **For the soup:**
– 2 tbsp neutral oil (groundnut or avocado)
– 1 stick cinnamon
– 1 star anise
– 2 red onions, finely sliced
– 3 garlic cloves, crushed
– 2½ cm fresh ginger, grated
– 1 long red chilli, chopped
– 2 lemongrass sticks, chopped
– 6 makrut lime leaves, finely chopped
– 1 tsp kashmiri chilli powder
– 1 tsp turmeric
– 3 tbsp gram flour
– 400 ml chicken stock
– 400 ml coconut milk
– 8 chicken thighs, diced
– 2 tbsp fish sauce
– Juice of 1 lime
– 1 tbsp palm sugar
– 250 g flat rice or egg noodles, cooked
– **Garnishes (optional):**
– Crisp shallots
– Chopped roasted peanuts
– Fresh coriander
– Spring onions
– Hard-boiled eggs
– Lime wedges
Method
Heat the oil in a large saucepan, adding the cinnamon and star anise. Sauté the onions until golden brown, then stir in the garlic, ginger, chilli, lemongrass, and lime leaves for a fragrant aroma. Sprinkle in the spices and gram flour, allowing them to toast briefly before incorporating the stock and coconut milk. After a brief boil, add the chicken and simmer until tender.
Finish with fish sauce, lime juice, and sugar, adjusting to taste. Serve over noodles in bowls, topped with your chosen garnishes for a delightful feast.
Sweet-and-Sour Peanut Dal with Pappardelle
Next on the menu is an innovative take on a beloved Gujarati classic, combining the rich flavours of sweet-and-sour peanut dal with the comforting texture of pappardelle. This dish is a perfect fusion, bringing warmth and nostalgia to the winter table.
Ingredients
– **Dal:**
– 200 g toor dal (split pigeon peas)
– 1 long red chilli, sliced
– 1 tsp turmeric
– 40 g raw peanuts
– **For the tempering:**
– 2 tbsp coconut oil
– 1 tsp mustard seeds
– 1 pinch asafoetida
– Fresh curry leaves
– 1 tsp cumin seeds
– 1 cinnamon stick
– 2 cloves
– 1 tbsp grated ginger
– 3 garlic cloves, blitzed
– 2 green chillies, blitzed
– 1 heaped tsp tomato puree
– 2 ripe tomatoes, pureed
– 1 tbsp tamarind paste
– 2 tbsp jaggery or brown sugar
– Sea salt
– Juice of 1 lime
– **To serve:**
– 250 g pappardelle, cooked
– Fresh coriander
– Red onion, finely chopped
Method
In a saucepan, combine the toor dal, chilli, turmeric, peanuts, and water, simmering until soft. In a separate pan, heat the coconut oil and add the mustard seeds, followed by the spices and chillies for a fragrant tempering. Incorporate the tomato mixture and simmer before adding it to the cooked dal. Serve over pappardelle, garnished with coriander and red onion.
Cheat’s Dumpling Soup: Quick and Delicious
For those short on time but still craving the comforting essence of dumpling soup, Bhogal’s cheat’s version is a game changer. This recipe packs all the flavour without the fuss, making it perfect for busy weeknights.
Ingredients
– **For the broth:**
– 1 litre chicken ramen broth
– 50 ml light soy sauce
– Fresh ginger, sliced
– Spring onions, cut
– **For the dumplings:**
– 200 g shiitake mushrooms
– Fresh coriander
– Spring onions
– Grated ginger
– Sesame oil
– 300 g minced pork
– Dumpling wrappers
Method
Begin by heating the broth ingredients in a saucepan. Meanwhile, blend the dumpling filling ingredients until finely chopped, then form into small balls. Drop them into the simmering soup, adding the dumpling wrappers for a final cook. Serve with a drizzle of chilli oil for added warmth.
Why it Matters
In these cold winter months, the comfort of a warm bowl of soup transcends mere sustenance; it embodies the essence of home and warmth. Ravinder Bhogal’s recipes not only offer a delicious escape from the chill but also serve as a reminder of the joy and connection that sharing a meal can bring. Embracing diverse culinary traditions, these soups invite us to gather, slurp, and savour the rich tapestry of flavours that nourish both our bodies and our spirits.
