Vegan Thai curry glass noodle soup

Ingredients for 3 servings:

• 2 pak choi
• 2 garlic cloves
• 1 handful of coriander leaves
• 1 sweet potato(s)
• 1 onion(s), red
• some oil for frying
• 1 tsp ginger powder
• 2 tbsp curry paste, red
• 800 ml vegetable stock
• 100 g glass noodles
• 400 ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 handful of bean sprouts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with sweet potatoes and pak choi

Cut the bok choy into strips and set the green part aside. Finely chop the garlic cloves and coriander, and dice the sweet potato. Halve and slice the onion. Heat a little oil in a large pot and sauté the garlic until translucent. Add the ginger and curry paste and sauté as well. Deglaze with the vegetable stock. Add the sweet potato cubes and the white part of the bok choy and cook for 5 minutes. Add the coconut milk, soy sauce, and lime juice and mix well. Add the noodles and the green part of the bok choy and bring to a boil for another 3 minutes. Divide between bowls and garnish with coriander, bean sprouts, and sliced ​​onion.