4 radishes
4 coconuts
2 tablespoons vegetable oil
1 yellow onion, peeled and sliced into 1/3 inch slices
2 green onions, sliced into 1 inch pieces
1 zucchini, seeded and cut into 1/2 inch slices
3 medium red bell peppers, seeded and chopped
3 medium green onions, diced
1 bowl Thai basil paste
1 bunch fresh mint leaves
1 medium drinking glass
In a medium saucepan, combine the radishes, coconuts, oil, yellow onion slices, green onions and zucchini. Heat in about 20 minutes, stirring occasionally. Meanwhile heat the red peppers and green onions in 10 minutes. Cook the spicy stock paste in order to give it fresh flavor. Soaking the sliced peppers in hot water will curdle the paste.
While the radishes are soaking, whisk together the Thai basil paste, mint leaves and orange rind. Mix with hands, then add 1 piece teaspoon of each soup, stirring against the grain to keep the mixture from sticking. Cover, and refrigerate 10 minutes. Remove from refrigerator, pour sauce over soup. Stir vigorously with fork. Spoon mixture into a small bowl and spoon sauce over the top. Chill overnight. Serve over rice in 3 portions. Cool soup. Sauce remains liquid.