Zambian-style Vegetable Noodle Soup

Ingredients

In this adaptation of Pho chay to Zambian cuisine, we have replaced the traditional Vietnamese ingredients with locally available Zambian ingredients. The original beef-based broth has been substituted with a vegetable broth, and the rice noodles have been retained to maintain the essence of the dish. The spices have been adjusted to suit the Zambian palate, resulting in a unique flavor profile that combines the best of both cuisines. We alse have the original recipe for Pho chay, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 2 carrots, julienned 2 carrots, julienned
• 1 cup (150g) cabbage, thinly sliced 1 cup (150g) cabbage, thinly sliced
• 1 cup (150g) green beans, cut into bite-sized pieces 1 cup (150g) green beans, cut into bite-sized pieces
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• Salt and pepper to taste Salt and pepper to taste
• 200g rice noodles 200g rice noodles
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the julienned carrots, sliced cabbage, and green beans to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth, soy sauce, lemon juice, ground cumin, ground coriander, and paprika. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
4. 4.
   While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with fresh cilantro.
6. 6.
   Enjoy the Zambian-style Vegetable Noodle Soup while it's hot!

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.

Tips & Tricks

• For added flavor, you can sauté the vegetables in a little bit of vegetable oil before adding them to the soup.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• Adjust the spices according to your taste preferences. You can add more or less cumin, coriander, or paprika to suit your liking.
• If you prefer a spicier soup, you can add a small amount of chili powder or chili flakes.
• To make the soup more filling, you can add cooked chickpeas or tofu cubes.

Serving advice

Serve the Zambian-style Vegetable Noodle Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany the soup with a side of crusty bread or cornbread for a complete meal.

Presentation advice

When serving the Zambian-style Vegetable Noodle Soup, make sure to ladle the soup over the rice noodles in a way that showcases the colorful vegetables. Garnish with fresh cilantro on top to add a pop of green and enhance the visual appeal of the dish.