Quick coconut curry soup

Ingredients for 2 servings:

• 12 wontons, vegan
• 4 spring onions
• 2 garlic cloves
• 600 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp peanut butter
• 4 tsp red curry paste
• 1 tsp ginger

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

With vegan wonton and spring onions

Slice the spring onion and set aside some of the green part for garnish. Finely chop the garlic. Heat a little vegetable oil in a pan and briefly sauté the spring onion and garlic. Add the curry paste, peanut butter, and ginger and sauté briefly. Deglaze with the coconut milk and stir until the peanut butter and chili paste have dissolved. Add the stock and bring everything to a boil. Add the wonton to the soup and let it simmer for 5-7 minutes. Divide the soup and wonton between 2 bowls and garnish with the green rolls. Tip: If you like it spicier, you can drizzle a little more chili oil into the bowl before serving.