Ingredients
- 1 Onion
- 4 Garlic cloves
- Thumbsized piece Fresh ginger
- 250 grams Mushrooms
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric
- 2 - 4 tablespoons Vegan red curry paste
- 1 tin of 400ml Coconut milk
- 1 liter Vegetable broth
- 2 teaspoons Sugar
- 2 tablespoons Soy sauce
- of 1 lime Lime juice
- 175 grams Rice noodles
Toppings
- 125 grams Bean sprouts
- 1 Chili
- Coriander/cilantro leaves
- A wegde per bowl Lime
Directions
Steps
1 Done | PreparationsOnion: Peel and dice. Set aside for later. |
2 Done | The soup part 1Take a large pot over medium high heat and add a bit of oil. Sauté the onion, garlic, and ginger until the onions are soft and translucent. |
3 Done | The noodlesWhile the soup is coming to a boil, cook the noodles according to the package instructions. |
4 Done | The soup part 2When the soup has come to a boil, add in the sugar, soy sauce, and the lime juice. The let the soup simmer for about 5 minutes. |
5 Done | PlatingTo your serving bowls that already have the noodles in them, add in the soup. Make sure you also get the mushrooms! |