THAI BROTH WITH 'RICE' NOODLES
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
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.
