Asian food can be an inspiration, especially for vegans. Today again our vegan version of Asian food. Spicy, strong and easy to make.
( serves 2)
Vegetable broth:
1l water
a piece of leek
2 carrots
1 parsley root
a piece of celery
Soup:
1/2 leek
1 bell pepper
1/2 chili pepper
1/2 lime
1 carrot
2 mushrooms
2 lemongrass stalk
1 kaffir lime leaf (optional)
2 tablespoons olive oil
1 tablespoon red curry paste
1 tablespoon coconut milk
salt
90 g marinated and roasted tofu (see: recipe for Chinese noodles with veggies and marinated tofu)
50 g rice noodles
bunch of coriander
handful of mung bean sprouts
Instructions - broth:
Cut leek, celery, carrots and parsley root into halves. Put them into boiling water. Let it stew at low heat for about 20-25 minutes under a closed lid.
Instructions - soup:
Chop leek and chili pepper. Peel and slice the mushrooms. Peel the carrots. Cut carrots and bell pepper into sticks. Heat olive oil in the pan and add curry paste. Add carrot and leek and fry, stirring continuously. Add salt and lemongrass stalk (chopped). Add the broth (only water -without the veggies) and let it stew at low heat for about 20minutes under a closed lid. Then, add 1 tablespoon of coconut milk and juice of 1/2 lime.
In the meantime, prepare the noodles as recommended on the bag.
Serve the soup with noodles and roasted tofu. Top with fresh coriander and mung bean sprouts.
Etykiety: asian food, english, gluten free, recipes, soup, tofu
