Spicy vegan Thai soup

Ingredients for 4 servings:

• 200g tofu
• 2 spring onions
• 2 cm fresh ginger, optionally 2 tsp ground
• 1 liter vegetable broth
• 1 gr. can/n coconut milk
• 3 tbsp soy sauce
• 2 tsp curry paste, red, optionally green
• 1 bell pepper(s)
• 100 g mushrooms, sliced ​​or diced
• 1 stalk of lemongrass
• 1 chili pepper(s)
• 125 g mie noodles
• 1 tbsp coconut oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, affordable

Heat coconut oil in a deep pan, saucepan, or wok. Cut the tofu into bite-sized cubes and fry briefly. Peel the spring onions and ginger and chop into small pieces. Fry both briefly. Then deglaze with the vegetable stock. Add the coconut milk, soy sauce, and curry paste. Cut the lemongrass lengthwise so that it remains in one piece (this will make it easier to remove later) and add it to the soup. Cook for 5 minutes, stirring regularly, then add the remaining vegetables and seasonings. Add the noodles (cooking time according to the package instructions) and reduce the heat to low. Serve the soup hot, garnished with spring onions and chili, if desired.