Spicy Rice Noodle Soup with Vegetables

Ingredients

• 0.5 cucumber
• 300 g carrots
• 10 cm daikon radish
• 1 bunch scallions
• 1 l vegetable broth
• 2 minced garlic cloves
• 1 red chopped chili pepper
• 1 tbsp freshly chopped ginger
• 1 tbsp lime juice
• 2 tbsp fresh cilantro
• 1 tbsp rice wine
• 2 tbsp Light soy sauce
• 80 g glass noodles
• Salt
• ground black pepper
• 1 untreated lime

Instructions

1. 1.

   Peel the carrots, daikon, and cucumber and slice them thinly. Use appropriate cutters to create various shapes from the vegetable slices. Wash, trim, and cut the scallions into narrow rings.

2. 2.

   Heat the vegetable broth and add the vegetables, scallions, and remaining ingredients; simmer for about 8 minutes over medium heat. Cut the rice noodles with scissors into small pieces. Boil the lime in hot water, quarter it, and skewer one quarter on a wooden stick.

3. 3.

   Taste the soup again and serve in preheated bowls. Garnish with the lime skewer. For extra heat, top the soup with a dollop of chili paste or sambal olek.