John Myers
Ingredients for 4 servings:
- 500 ml tomato juice
- 300 ml water
- 1 red chili pepper(s)
- Salt
- 2 limes
- some fish sauce
- 1 tsp sesame oil, roasted
- 50 g glass noodles
- 200 g cherry tomatoes
- 200 g surimi (from the refrigerated section) or crab
- ½ bunch coriander
- 1 tbsp sesame seeds
- possibly Tabasco
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes
refreshing for hot days
Add 300 ml of water to the tomato juice. Finely slice the chili pepper, add it to the tomato broth with salt, and heat through. Remove the tomato broth from the heat and let it cool completely. Squeeze the limes and stir the juice into the broth. Season the broth with a few dashes of fish sauce and the toasted sesame oil, and chill. Cut the glass noodles into not-too-long pieces with scissors and soak them in hot water according to the package instructions. Place the cooked noodles in a sieve, rinse with cold water, drain well, and add to the soup. Wash, dry, and quarter the cherry tomatoes. Cut the surimi into thick slices. Rinse the cilantro, shake dry, and roughly chop. Roast the sesame seeds in a pan without fat until golden brown. Add everything to the chilled tomato broth, mix, and serve. Add a little Tabasco if you like your food very spicy.
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