Lemongrass soup with Asian noodles and pear

Ingredients for 4 servings:

• 5 sprigs lemongrass
• 15 g ginger
• 1 chili pepper(s), fresh
• 4 garlic cloves
• 1 tbsp tamarind paste
• 800 ml vegetable stock
• 150 g straw mushrooms, Asian
• 150 g radish(s)
• 200 g carrot(s)
• 150 g noodles, Asian
• 200 g leaf spinach
• 2 Nashi pears
• some basil (bush basil), for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simply enjoy vegan

Remove the outer leaves of the lemongrass and slice the stems very thinly. Set aside 1 tablespoon of this. Peel the ginger and garlic. Combine everything with the chili peppers, tamarind paste, and 6 tablespoons of water in a tall bowl and blend with an immersion blender until a coarse paste forms. Heat the peanut oil in a large pot. Fry the paste over medium heat for about 4 minutes. Deglaze with the stock and simmer, covered, for about 15 minutes. Leave the pot on the turned off stovetop. Prepare the noodles, drain, rinse, and set aside. Peel the carrots and cut into approximately 3 cm long sticks. Clean the radish and slice thinly. Wash the nashi pears and cut into approximately 5 mm thin slices. Clean the mushrooms. Pour the stock through a fine sieve and bring to a boil. Add the straw mushrooms, carrots, radish, and spinach and simmer for 5 minutes. Remove the pot from the heat. Heat oil in a pan and fry the pear slices over high heat until golden brown on both sides. Divide the noodles and pears among soup bowls and pour over the lemongrass soup. Garnish with basil and the remaining lemongrass slices and serve immediately.