Slurp up Thai broth with ‘rice’ noodles
As coughs and sniffles strike all over office spaces, public transport and family homes this winter, we’re hoping to use the power of wholesome, nutrient-dense food to nourish our bodies and ward off any nasties. A cold night at home is the perfect opportunity to brew your own pot of hot soup, full of natural ingredients and clean coconut water. This Thai broth boasts fine threads of zucchini instead of rice noodles, and is completely vegan, dairy- and gluten free. Created by Botanical Cuisine’s Omid Jaffari, it’s one of more than 150 recipes found between the covers of raw, a new cookbook that lets you in on the secrets to creating gourmet raw cuisine every day.
INGREDIENTS
1 litre (4 cups) young Thai coconut water
2 celery stalks, chopped
2 spring onions, chopped
1 French shallot, grated
2 garlic cloves, grated
2 tablespoons sesame oil
2 zucchini
1/2 teaspoon pink lake salt
4 red radishes
1 small handful Thai basil leaves
TO MAKE
Blend the coconut water, celery, spring onions, shallot, garlic and one tablespoon of the sesame oil in a blender for one minute.
Cut the zucchini thinly into ribbons and combine with the remaining sesame oil and the salt in a medium bowl. Set aside for five minutes for the ribbons to soften.
Thinly slice the red radishes and set aside.
Divide the liquid between four soup bowls and add a quarter each of the zucchini and radishes. Top with the basil leaves.
Recipe and images from raw by Omid Jaffari. Published by Murdoch Books.
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