Thai rice noodle soup – Kuah Chap

Ingredients for 2 servings:

• 400 g water
• 4 g chicken stock powder (strong bouillon)
• 2 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 50 g rice paper (rice chips), approx. 5 x 5 x 1 mm
• 1 tsp dried red chili flakes (e.g. Pul Biber)
• 2 tbsp sunflower oil
• 2 eggs, size S
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 30 g white cabbage, fresh
• 40 g sugar snap peas
• 1 tbsp Thai basil, fresh or frozen
• e.g. chili flakes
• e.g. Thai basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

This spicy, clear vegetable soup is quick to make and tastes like Thai food.

Boil the eggs hard for 8 minutes, rinse well, peel under running water (this makes the skin easier to remove), and halve crosswise. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the red bell pepper and cut crosswise into approximately 6 mm wide pieces. Leave the seeds and discard the stalks. Use only unblemished leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into thin slices and chop the leaves into pieces approximately 2 x 3 cm in size. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Wash fresh Thai basil and pick off the leaves. Chop larger leaves into small pieces. Use frozen produce. For the broth, bring the water to a boil, add all the ingredients, from chicken broth to chili flakes, and simmer for 2 minutes. Then add the carrots and peppers and simmer for 2 minutes. Add the white cabbage and snow peas and simmer for 2 minutes. Finally, add the sunflower oil and Thai basil. Divide the soup among serving bowls, add the egg halves, and garnish with some chili flakes and Thai basil. Serve warm. Note: The rice wafers will curl up during cooking and will then resemble macaroni.