Panang curry glass noodle soup

Ingredients for 3 servings:

• 750 ml vegetable stock
• 250 ml coconut milk
• 150 g glass noodles
• 2 tbsp coconut oil
• 2 tbsp curry paste (Panang curry paste)
• 1 tsp ginger powder
• ½ tsp turmeric
• 3 garlic cloves
• ½ bunch of spring onions
• ½ bunch coriander
• 100 g soy sprouts
• 2 tbsp jalapeño(s)
• 1 carrot(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan and a great cold killer

Slice the spring onions and set the green part aside as a garnish. Thinly slice the carrot. Crush the garlic and finely chop. Mix with the curry paste, ginger, and turmeric. Sauté the curry mixture in a saucepan or large wok for 2 minutes. Then deglaze with the vegetable stock and coconut milk. If the stock isn’t strong enough, season the soup with salt. Bring the soup to a boil and add the noodles. Cook for 4 minutes. Turn off the heat and stir in the vegetables. Ladle the soup into bowls and garnish with cilantro, jalapeños, and the green part of the spring onions. Tip: This soup is very noodle-heavy, so it’s filling. The noodles will absorb a lot of the liquid. If you want more soup, use only half the noodles; this will make the dish more suitable for 2 people.