Summary

Ingredients

• 1 tablespoon vegetable oil for the wok (e.g. sunflower oil with a little chili)
• 1 liter water
• 80 g coconut milk powder
• 2 teaspoons vegetable stock, instant
• 1 teaspoon turmeric
• Lime juice, a few sprinkles it
• 1 piece (s) ginger, the size a thumb
• 4 stalks lemongrass
• 8 small corn cobs (mini corn cobs)
• 1 handful sugar peas (kefen)
• 3 spring onion (s)

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Instructions

1. Wash and cut the flask into thirds. Wash the peas and cut into small pieces. Clean the spring onions and cut into rings. Peel the ginger and pound it in a mortar (or chop it very finely). Wash the lemongrass and beat it with a mortar (or with a knife handle).
2. Heat the oil in a frying pan and briefly fry the vegetables including the ginger. Add a few dashes of lime juice and deglaze with 800 ml of water. Briefly bring to the boil. Add the bouillon powder and turmeric and cook for 5 minutes. Dissolve coconut milk powder in the remaining water and pour in. Let the soup simmer on a low heat for 20 minutes. Before serving, remove the lemongrass stalks (too tough to eat).
3. Tip: Possibly spice up a little with chili powder or curry powder or salt with soy sauce.