Coconut Soup with Noodles and Vegetables

Ingredients

• 250 g small mushrooms
• 1 Shallot
• 1 red pepper (mild)
• 1 tbsp Olive Oil
• 1 tsp red curry paste (vegan)
• 400 ml coconut milk
• 600 ml vegetable broth (vegan)
• 150 g glass noodles
• 250 g tofu (natural)
• 1 handful soy sprouts
• 3 tbsp Lime juice
• 2 tbsp Light soy sauce
• 1 tsp agave syrup
• coriander leaves (for garnish)

Instructions

1. 1.

   Clean and quarter the mushrooms. Peel and finely dice the shallot. Wash the pepper and slice it diagonally into thin strips.

2. 2.

   Heat the oil in a pot and roast the curry paste for 2–3 minutes. Add the shallot, about half of the pepper rings, and the mushrooms; pour in coconut milk and broth. Simmer gently for 5–8 minutes.

3. 3.

   Meanwhile, cook the glass noodles according to package instructions, drain, let cool slightly, then cut into pieces with scissors. Dice the tofu and rinse the sprouts, draining them.

4. 4.

   Add the noodles and tofu to the soup and warm through. Season with lime juice, soy sauce, and agave syrup; if needed, stir in more curry paste for extra heat. Serve garnished with coriander, remaining pepper rings, and sprouts.