Summary

Ingredients

• 800 ml vegetable stock
• 400 coconut milk
• 300 g veetable mix (Asian veetables), frozen
• 100 g lass noodles
• 2 cloves garlic)
• 0.5 ½ bunch spring onion (s)
• 3 tablespoon Thai curry paste, green
• 2 tablespoon soy sauce
• 1 tablespoon ginger paste
• Coconut oil

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Instructions

1. Slice the spring onions and set aside the green part as a garnish. Finely dice the garlic.
2. Heat some coconut oil in a saucepan. Add the white part of the spring onions, garlic, curry paste and ginger and sweat for 2 minutes. Add the frozen Asian vegetables and sauté everything for another 3 minutes. Add coconut milk and broth and simmer the soup over medium heat for 10 minutes. After 5 minutes add the glass noodles.
3. Divide the soup between two bowls and garnish with the green part of the spring onions.