Rice Noodle Soup

serves 2


1 red bell pepper – cut in half lengthwise

2 tbsp chopped onion

1 garlic clove – finely minced

1 tsp olive oil

6 cups (1.4 L) vegetable broth

10 cremini mushroom – thinly sliced

½ lbs (230 gr) rice noodles

+ fresh Thai basil

+ green pea sprouts

Line a baking sheet with silicone mat. Add the red bell pepper cut face down.

Place in the oven under a low broiler for 10 minutes or until charred.

Remove from the oven and let

cool down. Remove the skins and chop.

Place the onion, garlic and olive oil in a large soup pot.

Cook over medium heat until browned – about 4 minutes.

Add the vegetable broth.

Bring to a simmer. Cook for 10 minutes.

Stir in the mushrooms and red bell peppers. Continue to cook for 5 minutes.

Add the noodles and cook 2 minutes more or until the noodles are tender.

Divide among 2 serving bowls.

Garnish with fresh Thai basil and green pea sprouts.

Serve immediately!

Excerpt From
shine vol.2
Sylvie Coulange
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