Rice Noodle Soup with Mixed Vegetables
A traditional Thai dish, this Rice Noodle Soup is good for the soul and you can change up the vegetables depending on what you fancy!
Fill a large heavy-based saucepan three-quarters full with water. Bring the water to a simmer, then add the carrot, daikon, coriander roots or stalks and garlic.
Stir in the sugar and light soy sauce and simmer over a very low heat for about 30 minutes, until the vegetables are soft and tender.
Meanwhile, cook the noodles according to the packet instructions, drain and set aside.
Blanch the bean sprouts, cabbage and tofu together in boiling water for 30 seconds. Drain and place in a serving bowl. Pour over the soup.
To serve, sprinkle over the pickled green cabbage, chopped coriander leaves, spring onion and crispy fried garlic. Finish with a dusting of white pepper. Serve with small bowls of light soy sauce, dried chilli flakes and sliced chillies in rice vinegar alongside, so everyone can season the dish according to taste.
Rice Noodle Soup with Mixed Vegetables – (Sen Lek Nam Jay)
Recipe courtesy of Saiphin Moore
Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore is published by Mitchell Beazley, £20. Photography by Louise Hagger.
“Noodle soup is consumed 24 hours a day in Thailand – you’ll see noodle shops serving food until the sun comes up. I love eating noodles so much that I opened my own noodle shop when I was 14. This recipe is one of my favourites, as it’s super simple. You can customize it with whatever vegetables you have to hand.”