Summary

Ingredients

• 200 g tofu
• 2 spring onion (s)
• 2 cm ginger, fresh, optionally teaspoons ground
• 1 liter vegetable broth
• 1 large can coconut milk
• 3 tablespoon soy sauce
• 2 teaspoons curry paste, red, optionally also green
• 1 bell pepper (s)
• 100 g mushrooms, sliced or diced
• 1 stalk lemongrass
• 1 chilli pepper (s)
• 125 g Mie noodles
• 1 tablespoon coconut oil
• salt and pepper

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Instructions

1. Heat coconut oil in a high pan, saucepan or wok. Cut the tofu into bite-sized cubes and fry them briefly. Peel the spring onions and ginger and cut into small pieces. Fry both briefly.
2. Then deglaze with the vegetable stock. Add coconut milk, soy sauce and curry paste. Cut the lemongrass lengthways so that it stays in one piece (then you can easily remove it later) and add it to the soup.
3. Cook for 5 minutes, stirring regularly, then add the remaining vegetables and spices. Add the noodles (cooking time according to package instructions) and simmer with the heat turned down.
4. It is best to serve the soup hot, garnished with spring onions and chilli if you like.