Vegetarian Khmer Noodle Soup with Rhizome Roots

Vegetarian Khmer Noodle Soup with Rhizome Roots is a delightful meatless adaptation of the renowned Khmer noodles soup, Num pa-chok tirk ka-chuii. This vegetarian version boasts the same delicious flavors without the inclusion of meat, offering a wholesome option for those embracing a plant-based diet. The soup base is crafted with a spicy mushroom stock, flavored with rhizome root, galanga root, lemongrass, and tofu, creating a rich and savory broth that is both hearty and satisfying.

The recipe begins by boiling 5 cups of water in a large pot and cooking rice vermicelli noodles until tender. The cooked noodles are then rinsed, drained, and set aside. In a separate large bowl, a mix of shredded cabbage, julienned cucumber, and chopped mint is prepared and set aside to be used as a refreshing topping for the noodle soup.

The flavorful soup broth is developed by combining mushrooms, scallions, galanga, and water in a large pot. After simmering for 20 minutes, the mushroom, scallion, and galanga are removed, leaving a robust broth to simmer on the stove. In a mortar and pestle, lemongrass, rhizome roots, garlic, and optional chili peppers are finely pounded. This aromatic spice blend is sautéed in oil with mashed or crumbled firm tofu, creating a flavorful mixture that is then added to the simmering soup broth.

The finishing touches involve seasoning the soup with sugar and salt, creating a well-balanced and savory broth. To serve, a bowl is filled with a mixture of vegetables and cooked noodles, and the hot soup stock is poured on top, creating a visually appealing and flavorful dish. The Vegetarian Khmer Noodle Soup with Rhizome Roots is best enjoyed immediately, accompanied by crushed chili pepper salt and sliced lime for added zest and depth of flavor. This recipe offers a delicious and wholesome option for those seeking a meat-free yet satisfying Khmer culinary experience.

Ingredients

Directions to make Vegetarian Khmer Noodle Soup with Rhizome Roots

1. Put 5 cups water in a large pot, cook till water bubbling, add noodles in boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinsed with cold water, drained and set a side.
2. In a large bowl, mix shredded cabbage, cucumber and mint together, set a side.
3. Put mushroom, scallions, galanga and water in a large soup pot, covered with lid and cook for 20 minutes. Removed mushroom, scallion and galanga from the pot, keep broth simmering on the stove.
4. Using mortar and pestle to pounded lemongrass, rhizome roots, garlic and chili pepper together real fine, set a side.
5. On another burner, pre-heat a small skillet, when skillet is hot, add oil and prepared spices, stirs, add tofu, stirs well.
6. Add saute’ tofu in with soup broth, stirs and simmering till soup bubbling.
7. Seasoning with sugar and salt, stirs well.

TO SERVE

1. Put some mix vegetables in a bowl, add some cooked noodle and pour hot soup stock on top.
2. Serve immediately with crushed chili pepper salt and sliced lime.

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