Thai soup

Ingredients for 4 servings:

• 1 leek(s)
• 4 handfuls of Chinese cabbage
• 1 clove(s) garlic, squeezed
• 2 cm ginger, finely chopped
• 600 ml vegetable stock
• 1 can coconut milk
• 2 tsp curry paste, yellow, mild
• 2 tsp sambal oelek
• 3 tbsp soy sauce
• possibly salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple version thanks to fewer ingredients

Cut the leek into thin rings and the Chinese cabbage into strips. Heat a little oil in a pan and sauté the crushed garlic and finely chopped ginger. Add the curry paste and sambal oelek and fry briefly. Deglaze with the broth and add the coconut milk. Let everything simmer for 5 minutes, then stir in the soy sauce. Then add the vegetables and cook until tender. Season to taste with salt and pepper. If you like it spicier, you can stir in a chili pepper.