Spicy radish soup with rice

Ingredients for 2 servings:

• 80 g basmati rice
• 140 g coconut water (Asian shop, drinks)
• 10 g butter, unsalted
• 150 radish(s), white
• 20 g shallot(s)
• 2 medium-sized garlic cloves, fresh
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 2 small chili peppers, green
• 300 g water
• 8 g vegetable broth, instant (strong bouillon)
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• n. B. Celery leaves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A mild vegetarian recipe from Szechuan cuisine, China.

Wash the rice until the rinse water runs clear, place it in a sieve and drain well. Add the coconut water and bring the mixture to a boil. Stir briefly, add the butter and reduce the heat to a simmer. Cook with the lid on for 12 minutes. Remove the rice from the heat, fluff it up and let it ripen with the lid on for 25 minutes. In the meantime, wash the white radish, peel it and slice it crosswise into approximately 3 mm thick slices. Halve any large slices. Trim both ends of the onions and garlic cloves, peel them and roughly chop them. Wash the carrot, trim both ends, peel it and slice it diagonally into approximately 3 mm thick slices. Wash the red pepper, remove the stems and cut diagonally into approximately 1 cm wide pieces, leaving the seeds on. Wash the small green chilies and slice them crosswise into thin slices, leaving the seeds on and discarding the stems. Fry the onion and garlic pieces in a small pan with the sunflower oil until translucent. Heat the water in a 2-liter pot, dissolve the vegetable broth, and add the chopped onion, garlic, and carrots, along with the radish slices. Simmer for 10 minutes. Add the peppers and chili and simmer for another 5 minutes. Season with salt and pepper, add the sesame oil, and celery leaves. Divide among serving bowls, garnish, and serve with rice.