4 PERS. | 25 MIN.
Recipe by EllenCharlotteMarie
1 l vegetable stock Bouillon Herkules
1 container of shiitake mushrooms
1 container of small green asparagus
a handful of sugar snaps
small green cabbages or spinach
noodles of your choice
200g tofu cubes
1 onion, finely chopped
2 cloves of garlic
3 cm ginger, finely chopped or grated
1 can coconut cream
1 tsp red curry paste
1 tsp coriander powder
1 tsp curry
salty
olive oil
coriander
spring onion finely chopped
sesame seeds
lime
small red pepper, finely chopped
Fry the onion with a pinch of salt in olive oil for a few minutes.
Add the garlic, herbs, ginger and curry paste. Stir for 1 minute. Now add the stock and coconut cream. Let it cook for 10 minutes on low heat.
Add the vegetables together with the tofu cubes and let it cook for another 5 to 10 minutes. The last 2 minutes you cook the noodles. Top with coriander, sesame seeds, red pepper, a lime wedge and the spring onion.