John Myers
Ingredients for 4 servings:
- 400 ml coconut milk, unsweetened
- 750 ml vegetable broth, e.g. instant broth
- 480 g vegetables, e.g. frozen wok vegetables
- 100 g glass noodles
- 1 piece(s) ginger, walnut-sized
- 1 chili pepper(s)
- 2 m.-sized onion(s)
- ½ lemon(s) or lime, juice
- 1 tbsp red curry paste
- Soy sauce
- Cane sugar or white sugar
- Salt
- 3 tbsp vegetable oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
Vegetarian simple
Chop the peeled onions, peeled ginger and deseeded chili pepper as desired. Heat the vegetable oil in a wok or frying pan. Sauté the onions with about a tablespoon of red curry paste for five minutes. Then add the ginger and chili pepper and sauté briefly. Deglaze with the vegetable stock and coconut milk. You can also mix and match the vegetables yourself and add the lemon juice. Bring to a boil with the lid closed. Stir occasionally. In the meantime, pour hot water over the glass noodles in a bowl and let them simmer for five minutes. Then drain and add them to the wok/pan. Season everything with the remaining spices and serve immediately. Alternatively, you can of course also add meat, e.g. chicken, to the soup as an ingredient. The glass noodles can also be cooked in the soup.
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