Vegan Asian-Thai soup

Ingredients for 4 servings:

• some coconut oil
• 1 onion(s)
• 1 pointed pepper
• 1 tsp curry paste, hot
• 2 cloves garlic
• 2 cm ginger
• 4 stalk(s) spring onion(s)
• 1 pak choi
• 800 ml vegetable stock
• 1 can coconut milk
• 1 lime(s)
• 1 shot of rice syrup or agave syrup
• 200 g rice noodles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

First, chop the bell peppers and onions into small pieces and fry them in a pan with a little coconut oil. After about 3-5 minutes, add the finely chopped or crushed garlic and ginger. After a minute, add the curry paste and mix well with the ingredients. Sauté this combination for about 3 minutes. To deglaze the pan, first add the vegetable stock and then the coconut milk. Add the chopped spring onions and pak choi to the pan and bring to a boil. Then add the glass noodles and cook on low heat until tender. Finally, stir in the lime juice and rice syrup. Serve the soup hot.