Thai soup

Ingredients for 4 servings:

• 3 stalks of lemongrass
• 30 g ginger
• 1 red chili pepper(s)
• 2 tbsp curry paste, red
• 400 ml coconut milk
• 600 ml vegetable stock
• 2 tbsp soy sauce
• ½ tsp salt
• 2 tsp coriander
• 1 tsp turmeric
• some lemon juice
• 2 carrots
• 3 spring onions
• 100 g mushrooms
• 1 bay leaf

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the ginger and chop into small pieces. Flatten the lemongrass stalks. Halve and deseed the chili pepper, then briefly fry everything in a saucepan with the bay leaf. Add the curry paste and continue to simmer briefly. Add the coconut milk, bring to a boil, add the stock, and simmer for 12 minutes over medium heat. Add the soy sauce and season to taste. While the soup is cooking, slice the carrots into sticks, the spring onions into rings, and the mushrooms into thin slices. Remove the lemongrass stalks, chili pepper, and bay leaf from the soup using a slotted spoon. Add the vegetables to the soup and simmer gently for a few minutes; they should still be very firm to the bite. Finally, squeeze a little lemon juice over each plate and serve.