Tandoori noodle soup
with asparagus, broccoli, bean sprouts and basil
This exquisite soup thanks its rich aromas to the combination of basil, lime and tandoori. The coconut cream softens the flavours of all ingredients and makes it creamy.
celery, soya, sesame
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Boil plenty of water in a pot and add salt to taste. Cook the rice noodles for 4 to 5 minutes. Drain the water and let the noodles cool down under running tap water. Drizzle the noodles with some oil, so they don't stick together, and set aside.
Wash the vegetables. Cut the broccoli florets into small bunches. Remove the first 3cm of the asparagus and cut the rest in half. Peel the carrot and onion and cut them into thin strips. Finely chop the ginger. Chop the basil.
Heat 2 tablespoons of oil in a pot and cook the ginger with the tandoori for a few seconds. Add the onion and carrot, and sauté for 2 minutes without letting them change colour. Add the asparagus and broccoli, and sauté it for another minute. Add 300ml of water, the juice of half a lime, the basil, sriracha, agave syrup and the vegetable broth. Cook everything for 10 minutes over low heat until the vegetables are cooked. Finish by adding the coconut cream and the bean sprouts. Let it cook for another minute.