Vegan Thai curry soup with mie noodles

Ingredients for 3 servings:

• 2 garlic cloves
• 1 onion(s), red
• 1 tbsp ginger
• 400 g mushrooms
• 2 bell peppers, red
• 2 large pak choi
• 2 large carrots
• 2 spring onions
• 800 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp curry paste, red
• n. B. Mie noodles, approx. 1 block
• 2 tbsp soy sauce
• 1 tbsp lime juice
• some oil for frying
• chili flakes
• bean sprouts
• 1 pack of smoked tofu
• 1 tsp Rub (Magic Dust Rub)
• 1 tsp BBQ rub (Smoky BBQ Rub)
• 1 tbsp soy sauce
• e.g. chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

super tasty and with lots of vegetables

Dice the red onion. Peel and grate the ginger. Finely chop the garlic. Quarter or sixth the mushrooms, depending on their size. Cut the bell peppers into thin strips. Cut the pak choi into bite-sized pieces and place the green and white parts in separate bowls. Slice the spring onions into rings and separate the green and white parts. Cut the carrots into thin sticks. Mix 800 ml of vegetable stock. It should have a nice, strong flavor. Optionally, remove a block of smoked tofu from the package and, wrapping it in a kitchen towel, squeeze as much water as possible. Then cut the tofu into thin slices. Fry the red onion in a large pot in a little oil until translucent. Then sauté the garlic, ginger, and curry paste for 1 minute. Add the white part of the pak choi, along with the spring onions, carrots, mushrooms, and bell peppers, and continue to cook for 3 minutes. Stir occasionally to prevent burning. Deglaze everything with the vegetable stock and cook for 5 minutes. Stir in the coconut milk, soy sauce, and lime juice. Add the green part of the bok choy and the mie noodles (break them in half once or twice if necessary, it’s easier to eat) and simmer for another 3 minutes. Season the soup to taste and add chili flakes to taste. Serve the soup in bowls and garnish with the green spring onion rings and toppings. If you like, you can fry the smoked tofu while the soup is preparing. Sear the thinly sliced ​​tofu in oil in a hot pan. Once it has browned, place it over medium heat and toss and turn it frequently to prevent it from burning. When it starts to crisp up, pour over the soy sauce and season with Magic Dust Rub, Smoky BBQ Rub, and chili flakes, if desired. Fry until crispy. The next day, the soup will taste twice as good and have a slightly thicker consistency.