Thai Style Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g noodles (udon), fresh
- 1 large carrot
- 1 red pepper (s)
- 5 mushrooms
- 1 handful Swiss chard
- 1 handful pak choi
- 2 tablespoon corn, canned
- 200 ml coconut milk, unsweetened
- 1 teaspoon curry paste, green
- Unflavoured oil
- Ginger root, to taste
- 2 tablespoon peanuts, chopped
Print Recipe
Pin Recipe Instructions
- Peel the carrot and cut into fine sticks, as well as the peppers. Clean the mushrooms and cut into fine slices, possibly halve larger mushrooms beforehand. Briefly fry the vegetables in a saucepan with hot oil on all sides, then cook with the lid on at a little less heat.
- In the meantime, cut the chard and pak choi into strips, remove thicker stalks if necessary. Add to the vegetables and cook for about 5 minutes until the chard has collapsed. Season to taste with freshly chopped ginger - you can also use ginger powder as an alternative, but fresh ginger is much more aromatic.
- During the cooking time, dissolve the curry paste in 300 ml of hot water, then use it to deglaze the vegetables. Bring the whole thing to the boil and add the pasta. Now pour in the coconut milk and stir well. Let the soup get hot, it doesn`t necessarily have to boil again. Finally, add the corn and add a little more water or curry paste to taste - if you like it spicy, you can use more or additional chilli right from the start.
- Serve sprinkled with the peanuts.
- Annotation:
- With vegetables you can of course also change very well and add, for example, fresh spinach, leek or spring onions.
- You can get fresh udon noodles at the refrigerated counter in the Asian or well-stocked supermarket.
- Curry pastes can differ greatly in their degree of spiciness, so it`s better to use only 1 teaspoon at first and then add seasoning if necessary.
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