Thai broth with ‘rice’ noodles. Picture / Supplied.

Recipe: Thai Broth with Zucchini Noodles

A raw, vegan soup from Botanical Cuisine’s Omid Jaffari

Serves 4

• 1 litre young Thai coconut water
• 2 celery stalks, chopped
• 2 spring onions, chopped
• 1 French shallot, grated
• 2 garlic cloves, grated
• 2 Tbsp sesame oil
• 2 zucchinis
• ½ teaspoon pink lake salt
• 4 red radishes
• 1 small handful Thai basil leaves

1. Blend the coconut water, celery, spring onions, shallot, garlic and 1 tablespoon of the sesame oil in a blender for 1 minute.

2. Cut the zucchini thinly into ribbons and combine with the remaining sesame oil and the salt in a medium bowl. Set aside for 5 minutes for the ribbons to soften.

3. Thinly slice the red radishes and set aside.

4. Divide the liquid between four soup bowls and add a quarter each of the zucchini and radishes.

5. Top with the basil leaves.

• Extracted from Raw by Omid Jaffari. $59.99, published by Murdoch Books. Read our interview with Omid here.

Raw by Omid Jaffari. Picture / Supplied.

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