Thin hand-made rice noodles in a clear ginger-garlic broth with seasonal vegetables — a light, comforting noodle soup unique to the Tripuri kitchen reflecting the state's Southeast Asian cultural connections.
Ingredients
For fresh rice noodles (or use 200g store-bought thin rice vermicelli soaked in hot water 10 minutes):
1 cup rice flour
1/4 cup hot water to mix
For the clear broth:
4 cups water
1 inch fresh ginger — thinly sliced
4 garlic cloves — lightly crushed
2 green chillies — slit
1/2 tsp turmeric
1 tbsp soy sauce or fish sauce
Salt to taste
For additions:
1 cup seasonal vegetables — thinly sliced (flat beans, mushrooms, spinach, spring onion)
2 spring onions — finely chopped
Fresh coriander to garnish
Method
Knead for 3 minutes. Roll out thin on a lightly floured surface.
Cut into thin strips 3 mm wide. Or press through a noodle press. Alternatively use soaked store-bought thin rice vermicelli.
Make fresh rice noodles: mix rice flour with enough hot water to form a firm smooth dough.
Make the clear broth: bring 4 cups water to a boil.
Add sliced ginger, crushed garlic, slit green chillies, turmeric and soy or fish sauce.
Boil 5 minutes. The broth should be clear, aromatic and lightly seasoned. Add salt to taste.
Add the sliced vegetables. Simmer 4 to 5 minutes until just tender but still with some texture.
Drop the fresh rice noodles into the simmering broth.
Cook 2 to 3 minutes until just tender. If using soaked store-bought noodles, they need only 1 minute to heat through.
Taste and adjust seasoning — the broth should be delicate and clear.
Ladle into bowls with plenty of broth. Top with chopped spring onion and fresh coriander.