Summary

Ingredients

• 2 tablespoons oil
• 1 medium onion (s), diced
• 2 cloves garlic, pressed
• 3 cm ginger, pressed
• 2 spring onions, cut into rings
• 1 small carrot (s), thinly sliced
• 3 potato (s), diced
• 1 small Chinese cabbage, cut into strips
• 3 teaspoons, heaped vegetable broth, grained
• 250 ml water, hot
• 400 ml coconut milk
• 3 tablespoon sweet chili sauce
• 2 tablespoon soy sauce
• 2 tablespoon Worcestershire sauce
• 3 dashes lemon juice
• salt and pepper
• 1 teaspoon, leveled turmeric
• 1 teaspoon, leveled Chinese spice

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Instructions

1. Heat the oil in a pot. Fry the onion, garlic, ginger and spring onions in it. Add the carrot, potatoes and the Chinese cabbage, mix and fry for another 3 minutes. Add the stock powder and the water and stir, simmer for 20 minutes with the lid on.
2. Now stir in the coconut milk and simmer for another 10 minutes without the lid. Meanwhile, season with sweet chilli sauce, soy sauce, Worcestershire sauce and lemon juice. Then season with salt, pepper, turmeric and Chinese spices to taste.