Coconut pointed cabbage soup with noodles

Ingredients for 4 servings:

• 500 g red cabbage
• 60 g peanuts, salted and roasted
• ½ bunch coriander
• 3 chili peppers
• 1 tsp sugar
• 2 tbsp apple cider vinegar
• 1 tsp olive oil
• 250 g mie noodles
• 4 spring onions
• 50 g ginger
• 2 garlic cloves
• 2 stalk(s) lemongrass
• 500 g pointed cabbage
• 4 tbsp sunflower oil
• 1 liter vegetable broth
• 500 ml coconut milk
• 400 g pork mince
• salt and pepper

Instructions

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

Quarter the red cabbage, remove the stalk, and slice the cabbage into thin strips using a vegetable slicer. Finely chop the peanuts. Roughly chop the coriander and a chili. Knead everything with sugar, vinegar, and olive oil for about 5 minutes, then season with salt and pepper. Prepare the mie noodles according to the package instructions. Clean and halve the spring onions. Peel the ginger and garlic and roughly chop both with the remaining chilies, lemongrass, and the green halves of the spring onions. Then puree everything into a fine paste. Quarter the pointed cabbage, remove the stalk, and slice the cabbage into thin strips. Heat 2 tablespoons of sunflower oil in a saucepan. Fry the paste for about 1 minute, stirring. Deglaze with stock and coconut milk and bring to a boil. Remove from the heat and season with salt and pepper. Slice the white halves of the spring onions into rings. Heat the remaining oil in a pan. Stir-fry the ground pork and spring onions for about 3 minutes until crispy. To serve, divide the noodles into bowls, pour over the soup, top with the red cabbage and ground pork, and serve immediately. If desired, garnish with fresh coriander.