Spicy glass noodle soup à la Hong Kong

Ingredients for 2 servings:

• 4 small onions, red
• 3 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 2 small chili peppers, fresh, green or frozen
• 15 g ginger root, fresh or frozen
• 2 tbsp sunflower oil
• 200 g coconut water
• 2 stalk(s) lemongrass
• 1 lemon(s)
• 2 kaffir lime leaves, fresh or frozen
• 150 g tomato juice
• 4 tbsp tomato paste
• 8 g vegetable stock powder
• 2 tbsp, levelled sugar
• 60 g glass noodles, type Vernicelli
• 8 small mushrooms, fresh or from the can
• 1 tbsp sesame oil, light
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp coconut milk (coconut milk cubes), see appendix

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a quick soup as a starter or for a small appetite

For the vegetables, trim the ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the red chilies, remove the stems, and halve them lengthwise. Remove the seeds and septum, then cut the halves crosswise into approximately 1 cm wide pieces. Wash the small green chilies and thinly slice them crosswise. Leave the seeds and discard the stems. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods and defrost them. Heat a wok, add the sunflower oil, and let it heat up. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the chilies, chilies, and ginger and stir-fry for 30 seconds. Deglaze with the coconut water and simmer with the lid on for 10 minutes. In the meantime, wash the fresh lemongrass, remove the tough stem at the bottom, discard any brown or wilted leaves, and use only the white or light green parts. Cut about 2 cm of the bottom of each stalk into thin slices. Cut two pieces of about 6 cm from the lower parts. Gently crush the lower halves of the pieces with a hammer, leaving the stem intact. To make the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle part (which contain bitter substances). Wash the kaffir lime leaves and use them whole. Soak the glass noodles in warm water. Clean and finely chop the mushrooms. Remove the wok from the heat and let the broth cool slightly. Stir in the tomato juice, tomato paste, bouillon powder, and sugar. Transfer to a blender and blend on high for about 1 minute until smooth. Return the broth to the wok. Add the lemongrass, lime juice, and the leaves and simmer for 10 minutes. Attached: Sweet and sour coconut milk cubes for garnishing. Alternatively, white almond flakes. https://www.chefkoch.de/rezepte/3714561562040599/Suesssaure-Kokosmilchwuerfel-zum-Garnieren.html