Lemongrass coconut milk soup

Ingredients for 2 servings:

• 1 tbsp vegetable oil for the wok (e.g. sunflower oil with some chili)
• 1 liter of water
• 80 g coconut milk powder
• 2 tsp vegetable broth, instant
• 1 tsp turmeric
• Lime juice, a few dashes of
• 1 piece(s) ginger, thumb-sized
• 4 stalks of lemongrass
• 8 small corn cobs (mini corn cobs)
• 1 handful of sugar snap peas
• 3 spring onions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the baby corn cobs and cut into thirds. Wash and finely chop the turnips. Clean the spring onions and slice them into rings. Peel the ginger and crush it in a mortar and pestle (or chop it very finely). Wash the lemongrass and break it up with a mortar and pestle (or with the handle of a knife). Heat the oil in a saucepan and briefly sauté the vegetables, including the ginger. Add a few squeezes of lime juice and deglaze with 800 ml of water. Bring to a boil. Add the bouillon powder and turmeric and cook for 5 minutes. Dissolve the coconut milk powder in the remaining water and add the soup. Simmer the soup on low heat for 20 minutes. Remove the lemongrass stalks before serving (they are far too tough to eat). Tip: If desired, add chili powder or curry powder, or salt with soy sauce to taste.