Thai curry soup

Ingredients for 4 servings:

• 400 ml coconut milk
• 400 ml vegetable stock
• 5 mushrooms, brown
• 2 carrots
• 1 bell pepper(s), red
• ½ jar mung bean sprouts
• ½ jar bamboo shoots
• 1 spring onion(s)
• 2 onions
• 2 cloves garlic
• 1 tbsp honey
• 1 tsp red curry paste
• n. B. Salt
• e.g. curry powder, Indian
• n. B. Paprika powder, sweet
• e.g. chili flakes, threads or pods
• e.g. fresh ginger
• e.g. coriander
• 1 dash of sesame oil
• Extra virgin olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the mushrooms, carrots, bell peppers, and onions. Finely chop the garlic and finely grate the fresh ginger (alternatively, you can also use ginger spice). Also finely chop the spring onions. Pour olive oil into a pot and fry the onions and garlic over high heat, seasoning with salt. Add the carrots and bell peppers and sauté for about 3-4 minutes. Add the curry paste and mix well until it is completely dissolved. Add the honey and mix well again. Add chili, spices, and herbs as desired. Deglaze everything with the vegetable stock, add the remaining vegetables and sesame oil, and bring back to a boil. Reduce the heat to medium and add the coconut milk, mixing well. Season to taste.