Tom Kha cabbage

Ingredients for 4 servings:

• ¼ white cabbage
• 2 cm ginger root
• 2 shallots
• 1 bell pepper(s), red
• 50 g sugar snap peas
• 1 can coconut milk, fat (400 g)
• 1 stalk(s) lemongrass
• 1 zucchini
• 1 Pepper
• 2 tbsp oil for frying, e.g. sesame oil
• 1 garlic clove(s)
• 600 ml vegetable stock
• 1 lime(s), juice
• 3 tbsp soy sauce
• 2 tsp, sifted sesame seeds
• 2 sprigs coriander
• 1 tsp, heaped curry powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

In a nice spicy coconut soup, the vegetables conjure up completely new accents

Clean the cabbage and cut into bite-sized pieces. Chop the garlic and ginger. Slice the shallots and chili peppers into rings. If you like it spicy, keep the seeds. Cut the lemongrass into pieces and halve it lengthwise. Finely slice the bell peppers, zucchini, and snow peas. Heat the oil. Add the cabbage, shallots, ginger, garlic, and chili peppers and fry for 3 minutes. Deglaze everything with coconut milk. Add the stock, curry powder, and lemongrass and simmer for about 10 minutes. Add the bell peppers and zucchini and cook for another 2 minutes. Season everything with lime juice and soy sauce. Wash the cilantro and pick the leaves. Briefly heat the snow peas in the soup, but not for too long, or they will become limp. Serve the soup and sprinkle with cilantro and sesame seeds. If you like, add rice, but it’s fine without. For 4 servings, one serving has 275 kcal.