Asian okra glass noodle soup

Ingredients for 2 servings:

• 4 okra
• 1 bulb(s) of ginger
• 1 pack of red curry paste
• 1 package of tofu or 1 turkey breast
• 1 carrot(s)
• 2 tbsp dried Asian mushrooms
• 1 tsp vegetable broth
• 1 pack of glass noodles (2 portions tied together)
• 3 stalks of coriander
• 1 salt and pepper
• ½ lemon(s), juice

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian with tofu, or with turkey breast

Chop the okra, ginger, and tofu. Drizzle the tofu with lemon. If using turkey breast, pre-cook it in vegetable stock. Marinate the mushrooms in water. Sauté the okra in a pan and add the red curry paste. Dissolve the vegetable stock in 1 liter of boiling water. Deglaze the okra with the water, add the carrot, ginger, and tofu, and simmer for 10 minutes over medium heat. If using poultry, add it now. Add the glass noodles and mushrooms, bring to a boil briefly. Turn off the heat and simmer for another 3 minutes. Season to taste and garnish with cilantro.