Thai noodle soup

Ingredients for 4 servings:

• 2 stalks of lemongrass
• 2 onions, red
• 30 g ginger
• 1 red chili pepper(s)
• 250 g sugar snap peas
• 3 small pak choi, total approx. 500 g
• 250 g mushrooms, brown
• 3 tbsp oil, e.g. peanut oil, soybean oil or light, unroasted sesame oil
• 2 tsp curry paste, red
• 1 ½ liters vegetable stock, approx., or 1 liter vegetable stock and 0.5 liters chicken stock
• some coriander powder or fresh coriander
• 1 can coconut milk
• 225 g rice noodles (flat rice noodles)
• Salt and pepper, white or black, freshly ground
• 2 tbsp lime juice

Instructions

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

Thinly slice off the lower ends of the lemongrass stalks and remove the tough outer leaves. Halve the lemongrass stalks lengthwise, flatten them slightly with a meat tenderizer, and tie them together with kitchen string. Peel the onions, halve them, and cut them into fine wedges. Peel and chop the ginger. Rinse, trim, and chop the chili pepper. Rinse and halve the snow peas. Wash, trim, and slice the bok choy. Clean and slice the mushrooms. Heat about 2 to 3 tablespoons of oil in a large pot and sauté the onion wedges with the ginger and chili pepper. Stir in the curry paste, pour in the stock, and add the lemongrass, coriander, and coconut milk. Bring the dish to a boil, then cover and simmer for about 3 minutes. Add the snow peas, bok choy, and mushroom slices, and cover and simmer for about 5 more minutes. Cook the rice noodles according to the package instructions. Remove the lemongrass from the soup and season to taste with salt, pepper, and about 1 to 2 tablespoons of lime juice. Drain the cooked rice noodles and add them to the soup. Season the soup again if necessary and serve in soup bowls.