Quick Thai curry glass noodle soup

Ingredients for 3 servings:

• 750 ml vegetable stock
• 250 ml coconut milk
• 200 g glass noodles
• 150 g sugar snap peas
• 2 tbsp red curry paste
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp ginger
• 1 tbsp agave syrup
• 2 garlic cloves
• 2 spring onions
• 1 red chili pepper(s)
• 1 bunch of coriander
• vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Halve the chili pepper, remove the seeds, and cut into thin half rings, reserving one for garnish. Slice the spring onions and reserving the green part for garnish. Chop the cilantro and reserving one for garnish. Finely chop the garlic and ginger. Heat a little vegetable oil in a saucepan and sauté the garlic, ginger, chili, and curry paste for 5 minutes. Add the vegetable stock, coconut milk, and soy sauce and bring to a boil. Add the glass noodles, snow peas, spring onions, and cilantro and cook for 5 minutes until the noodles are tender. Finally, stir in the lime juice and agave syrup. Serve immediately and garnish with cilantro, spring onions, and chili slices.