Earlier, I have a recipe for Thunder Tea Rice Soup which is clear soup version . This recipe is more toward the traditional Thunder Tea Rice Soup, by blending the ingredients and adding them directly to the soup. So you can find tiny pieces of ingredients in the soup itself and it is quite nice.
I have omitted ngai, if you can get it but not too much. Depending how you like the soup, you can alter the proportion of the basil leaves, mint leaves and coriander, it definitely gives you slightly different flavour.
Preparation: 10 mins, Cooking time: 8 mins
Ingredients (serves 2)
° 25g basil leaves (stems removed before weighing)
° 25g mint leaves (stems removed before weighing)
° 1 stalk (25g) coriander
° 1 slice ginger
° 500ml water
° salt, to taste
° ½ teaspoon green tea powder, or to taste
° 1-1½ teaspoons roasted/toasted white sesame seeds
1. Place the basil leaves, mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.
2. Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.
3. Season to taste with salt and stir in the green tea powder.
4. Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot.