Thai curry with vegetables and rice noodles

Ingredients for 3 servings:

• 700 g vegetables, e.g. zucchini, carrot, leek, pak choi, peppers, tomatoes, sugar snap peas, whatever is on hand
• 1 large onion(s) or 3 spring onions
• 30 g curry paste, green, or more if you like it hotter
• 10 g freshly grated ginger root, or more if you like it spicier
• 3 garlic cloves
• 1 ½ can coconut milk, approx. 600 ml, not light
• 400 ml vegetable stock
• 4 tbsp fish sauce
• 125 g rice noodles
• 1 lime(s), juice
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

vegetarian, using leftover vegetables

Chop all the vegetables into small pieces. Cut the core off the zucchini. It doesn’t matter which vegetables you use; I also like to use bell peppers, bok choy, leeks, and snow peas, depending on what you have on hand. Prepare everything because it doesn’t need to cook for long, so it’s better to have everything ready. Pour enough coconut milk into a large pot (2-4 liters) to lightly cover the bottom, about 100 to 150 ml. Heat the coconut milk. Add the curry paste, grated ginger, and garlic, bring to a boil, and simmer for a good 3 minutes. Add the vegetable stock and the rest of the coconut milk, and bring to a boil. Add the onions and harder vegetables like carrots first. After 5 minutes, add the less firm vegetables, such as bok choy or leeks, and simmer for 3 minutes. Now add the rice noodles and stir in. The rice noodles take about 5 minutes to cook. During the cooking time, add the juice of 1 to 2 limes. Season to taste with salt, more fish sauce, or more curry paste.