Vegan Asia-Thai Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some coconut oil
- 1 onion (s)
- 1 pointed pepper
- 1 teaspoon curry paste, hot
- 2 cloves garlic
- 2 cm ginger
- 4 spring onion (s)
- 1 Pak Choi
- 800 ml vegetable stock
- 1 can coconut milk
- 1 lime (s)
- 1 dash rice syrup or agave syrup
- 200 g rice noodles
Print Recipe
Pin Recipe Instructions
- First cut the peppers and onions into small pieces and fry them in a saucepan with a little coconut oil. After about 3 - 5 minutes, add the garlic and ginger finely chopped or pressed. After a minute, add the curry paste and mix well with the ingredients. Fry this combination for about 3 minutes.
- To deglaze, first add the vegetable stock and then the coconut milk. Put the chopped spring onions together with the chopped pak choi in the pot and bring to the boil. Then add the glass noodles and cook on a low flame. Finally stir in the lime juice and rice syrup. Now serve the soup hot.
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