Asian Vegetable Soup with Glass Noodles

Ingredients

• 40 g glass noodles
• 100 g Sugar snap peas
• 250 g green asparagus
• 1 tbsp Sesame oil
• 1 tsp red curry paste
• 600 ml Vegetable Broth
• a pinch whole cane sugar
• a splash lime juice
• 1 tbsp soy sauce
• 4 stalks scallions

Instructions

1. 1.

   Rinse the glass noodles and sugar snap peas in boiling water, let them sit for 2 minutes, then drain in a sieve, rinse with cold water, and set aside. Trim the asparagus and cut it diagonally into pieces about 2 cm long.

2. 2.

   Heat sesame oil in a pot, add the curry paste, and sauté briefly. Add vegetable broth and whole cane sugar, bring to a quick boil, then cook the asparagus over medium heat for 5–8 minutes.

3. 3.

   Just before the cooking time ends, add the glass noodles and sugar snap peas and simmer for 2 minutes over medium heat. Season the soup with lime juice and a bit of soy sauce. Wash, dry, and finely roll the scallions to garnish the soup.