Step-by-Step Instructions

1. 1.Sauté Garlic

   Heat 1/2 tablespoon of sunflower oil in a pan. Add 1 teaspoon of finely chopped garlic and sauté for a few seconds until fragrant.

2. 2.Sauté Vegetables

   Add 75g of broccoli florets, 75g of mixed color diced capsicums, and 75g of carrot slices to the pan. Sauté the vegetables for 1-2 minutes until slightly tender-crisp.

3. 3.Add Water and Seasoning

   Pour 1 liter of water into the pan with the sautéed vegetables. Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine all the seasoning.

4. 4.Cook Vegetables

   Cover the pan and cook the soup for 3-4 minutes, allowing the vegetables to soften.

5. 5.Add Rice Noodles

   Once the vegetables are softened, add 75g of rice noodles to the soup. Stir them in gently.

6. 6.Thicken with Corn Flour Slurry

   In a separate bowl, mix 1/2 tablespoon of corn flour with 30ml of water to create a smooth slurry. Add this corn flour slurry to the soup, stirring continuously to prevent lumps and thicken the soup.

7. 7.Add Sauces and Sweetener

   Add 1 teaspoon of light soy sauce and 1 teaspoon of Sriracha sauce to the soup. Stir well to incorporate the sauces. Then, add 1 teaspoon of brown sugar and 1/2 teaspoon of finely chopped red chili.

8. 8.Final Simmer and Serve

   Give the soup a final simmer for 1 minute to allow all the flavors to meld and the rice noodles to fully cook. Turn off the heat and serve the hot and spicy soup into soup bowls.