This soup houses an interesting combination of hot, sweet and sour flavours. It is quick to make, that is why it is my soup of choice when it comes to complementing some heavier Chinese dishes. One can certainly use fresh vegetables, but I prefer the frozen mix since I cannot see myself hunting around China Town when my schedule is so so much tied around my teething baby! Maybe later....but we all know that the frozen stuff can sometimes be fresher than the shelved vegetables... Here is what you need, but you can definitely play around ingrediends and their quantities.
- 4 oz rice vermicelli
- 2 cups mixed vegetables: broccoli, sugar snap peas, baby corn, shelled edamame, carrots,water chestnuts, red bell pepper, shitake mushrooms, green onions
- 2 pints water or vegetable stock
- 2 tbsp dark soy sauce
- 3 tbsp muskovado (brown) sugar
- juice of 1 lime
- 1 red chili pepper
- 1/2 inch ginger, chopped
- 1 tbsp chopped coriander leaves
- 1 tbsp sunflower oil
- Cook the rice vermicelli according to the instructions on the packet. Once done, rinse under cold water until the liquid runs clear and drain. Keep warm.
- Make a paste out of the red chili, ginger and coriander
- Heat the oil in a large pan and add the spicy paste and fry for a few moments, stirring constantly.
- Add the sugar and soy sauce and stir in well. Add the lime juice.
- Add the vegetable mix and water (or stock) and simmer till the vegetables are tender.
- Add the rice vermicelli and simmer for another couple of minutes.
- Serve hot before a heavier meal or just on its own.