Asian soup

Ingredients for 3 servings:

• 2 tbsp coconut oil
• 2 tbsp red curry paste
• 1 can coconut milk
• 1 garlic clove(s)
• 1 piece(s) ginger
• 1 liter vegetable broth
• 100 g glass noodles
• 1 dashes fish sauce
• 1 dashes soy sauce
• 1 pack of tofu, alternatively shrimp or chicken breast fillet
• 1 bell pepper(s), red
• some stalks of coriander, fresh
• 50 g soy sprouts, fresh
• n. B. Vegetables, fresh, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Soul food with coconut milk, curry and glass noodles

Peel and finely chop the garlic and ginger. Heat the coconut oil in a non-stick pan and briefly fry the garlic, ginger, and curry paste over medium heat. Be careful with the amount of paste; it’s best to test with a little less first to avoid it becoming too spicy. Add the bell peppers and other vegetables and fry. Also add the tofu, chopped chicken breast, or shrimp. Deglaze with vegetable stock and coconut milk. Let the uncooked glass noodles simmer in the soup until soft. Add the cilantro and bean sprouts to the soup and season with soy sauce and fish sauce.