Simple, flavourful & very Thai, this bad boy will satisfy anyone: raw, vegan, meat eaters or food lovers! You can even warm it up in a pot and throw in the zucchini noodles last minutes to add more warmth to your table.
ingredients
For the Thai Broth Soup
- 4 cups hot water
- 2 celery sticks, sliced
- 2 spring onions, sliced
- 4 red radishes, sliced
- ½ white onion, brunoise
- ½ turnip, peeled & sliced
- 1 lemongrass stick, sliced
- 2 garlic cloves, finely grated
- 1 tbsp whole pepper corns
- 1 tbsp sesame seed oil
For the rice noodles
- 2 zucchinis, sliced paper thin lengthwise – linguine width ribbons
- 1 tsp sea salt
- 1 tbsp sesame seed oil
For the topping
- ¼ cup Thai basil, torn
- ¼ cup red radish, thinly sliced
- 1 tbsp sesame seed oil
- 1 tbsp black Tasmanian peppercorn
method
- Step 1Mix all ingredients in a large bowl and transfer into a flat container and dehydrate for 16 hours.
- Step 2Put through a fine strainer and transfer into the flat container and dehydrate for another 6 hours.
- Step 3Gently mix all ingredients with your hands and allow to marinate and for the noodles to soften for five minutes.
- Step 4Divide the noodles into four flat bowls. Pour the broth over and garnish with red radishes, Thai basil, black Tasmanian pepper corns and sesame seed oil.
- FAVOURITE 8
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