Thai-style vegetable stew

Ingredients for 2 servings:

• 200 g noodles (udon), fresh
• 1 large carrot(s)
• 1 red bell pepper(s)
• 5 mushrooms
• 1 handful of chard
• 1 handful of pak choi
• 2 tbsp corn, from the can
• 200 ml coconut milk, unsweetened
• 1 tsp curry paste, green
• Oil, tasteless
• Ginger root, to taste
• 2 tbsp peanuts, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with udon noodles, coconut milk and green curry

Peel the carrot and cut into thin sticks, as well as the bell pepper. Clean the mushrooms and slice them thinly, halving larger ones if necessary. Briefly fry the vegetables all over in a pan with hot oil, then cover and simmer over slightly lower heat. Meanwhile, cut the chard and bok choy into strips, discarding any thicker stalks. Add to the vegetables and cook for about 5 minutes, until the chard has wilted. Season to taste with freshly chopped ginger. You can also use powdered ginger, but fresh ginger is much more aromatic. During the cooking time, dissolve the curry paste in 300 ml of hot water, then deglaze the vegetables. Bring to a boil and add the noodles. Now pour in the coconut milk and mix well. Let the soup heat up; it doesn’t necessarily need to boil again. Finally, add the corn and a little more water or curry paste to taste. If you like it spicy, you can add more or even more chili from the start. Serve sprinkled with peanuts. Note: You can easily vary the vegetables and add fresh spinach, leeks, or spring onions, for example. Fresh udon noodles can be found in the refrigerated section of Asian or well-stocked supermarkets. Curry pastes can vary greatly in spiciness, so it’s best to start with just 1 teaspoon and then add more seasoning if necessary.