Click here to printThai Broth Soup with Rice Noodles
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.
SERVES 4
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 1 :Mix all ingredients in a large bowl and transfer into a flat container and dehydrate for 16 hours.
- Step 2 :Put through a fine strainer and transfer into the flat container and dehydrate for another 6 hours.
- Step 3 :Gently mix all ingredients with your hands and allow to marinate and for the noodles to soften for five minutes.
- Step 4 :Divide 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.
Article printed from Loving Earth: https://lovingearth.net/