Quick Asian soup

Ingredients for 4 servings:

• a little oil (wok), for frying
• a little olive oil, for frying
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 500 ml water
• 300 ml coconut milk
• 1 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp curry paste, e.g. red, yellow or green
• 5 g ginger root, diced
• 1 tbsp salt
• 100 g soy sprouts
• 150 g vegetables (Kaiser), frozen
• 40 g noodles, Asian
• 40 g soy granules or soy pieces
• 4 Mu-Err mushrooms, pickled in water, can also be omitted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Inspired by my trip to Thailand

Chop the onion and sauté in the oil over medium heat. Finely dice the garlic clove and ginger root and add. Sauté with the tomato paste, curry powder, and curry paste for about 3 minutes. Deglaze with the water. Add the celery and bean sprouts and bring to a boil. Then add the coconut milk and bring to a boil. Reduce heat to low and add the shredded soy and let stand on the stovetop for about 20 minutes. Finally, add the noodles and cook according to the package instructions, along with the mushrooms.