7 tablespoons cooked (or canned) chickpea
2 carrots
1 zucchini
1 red bell pepper
5 lime leaves
2 lemongrass stalk
1 lime (optional)
1.5 tablespoon yellow curry paste
1 tablespoon coconut oil (melted)
salt
3 tablespoons coconut milk
80 g rice noodles
Instructions:
Cut zucchini and carrot into long stripes using a vegetable peeler. Cut bell pepper into sticks. Slice the leek.
Mix coconut oil with curry paste. Heat the frying pan and add coconut oil with curry paste. Add leek, stir and fry until the leek is golden brown. Add chickpea and lemongrass stalk. Fry for a while. Add bell pepper. Then add carrot and zucchini. Fry until the veggies get a bit soft.
Pour the vegetable broth over the veggies and add lime leaves. Cook for about 10 minutes, until all the flavors nicely meld.
Add coconut milk and salt. Cook on small heat for a while. If the soup is too spicy, add more coconut milk and lime juice.
Cook the rice noodles as recommended on the package. Serve the soup with noodles.
