Summary

Ingredients

• 400 ml coconut milk, unsweetened
• 750 ml vegetable stock, e.g. instant stock
• 480 g veetables, e.. frozen wok veetables
• 100 g lass noodles
• 1 piece (s) ginger, the size a walnut
• 1 chilli pepper (s)
• 2 medium onion (s)
• 0.5 ½ lemon (s) or lime, including the juice
• 1 tablespoon curry paste, red
• soy sauce
• Cane sugar or sugar, white
• salt
• 3 tablespoon vegetable oil

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Instructions

1. Chop the peeled onions, the peeled ginger and the pitted chilli pepper as desired.
2. Heat the vegetable oil in a wok or pan. Sweat the onions with about a tablespoon of red curry paste for five minutes. Then add the ginger and chilli pepper and sauté briefly. Deglaze with the vegetable stock and coconut milk. You can also put the vegetables together yourself and add the lemon juice. Bring to the boil with the lid closed. Stir every now and then.
3. In the meantime, pour hot water over the glass noodles in a bowl and let them steep for five minutes. Then drain and add to the wok / pan. Season everything with the remaining spices and serve immediately.
4. Alternatively, meat, e.g. chicken, can of course also be added to the soup. The glass noodles can also be cooked in the soup.