For the Broth
-1 sliced onion
-1 tsp finely chopped ginger
-1 stick cinnamon
-1 tbsp coriander seeds
-1 piece star anise
-1/2 red bell pepper
-1/2 yellow bell pepper
-1 small capsicum
-1 carrot-1/2 cup spring onion
-1 to 2 finely chopped green chillies
-50 grams rice noodles
For the topping (everything to be finely chopped)
-1/4 cup coriander leaves
-1/4 cup mint leaves
-3 to 4 basil leaves
-2 to 3 garlic cloves
In a well heated stel wok, mildly roast the spices and keep them aside. In the same kadhai roast sliced onions until caramelised and add ginger, roasted spices, water and boil it for 10 minutes.
Add rice noodles and add vegetables on top of the noodles. Add some more water so that theres sufficient broth. Do not stir. Cover with a lid and let it cook for 3-5 minutes.
Swtich the heat off, take off the lid, quickly stir the mixture and add salt to taste.
Layer in soup bowl. First layer of cooked noodles, second layer of vegetables from the borth and top with all the toppings mentioned.
This recipe is easily prepared and is very filling. Use of rice noodles makes it en excellent substitute to the normally used noodles (made of refined wheat flour). Vegetables used do not involve a gerat amount of cooking and hence the nutrient content is intact.
One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.