4 PERS. | ± 25 MIN.

Thai Noodle bowl

WITH VEGETABLE STOCK

+ Vegan
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

1 teaspoon vegetable broth Bouillon Herkules
3 tablespoons olive oil
3 stalks of leek washed and chopped
1 red paprika – chopped
1 piece of fresh ginger (2 cm) – finely chopped
1 clove of garlic – crushed
Spice mix: 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon paprika powder
1 tablespoon soy sauce
1 can of coconut cream
A handful of forest mushrooms in slices
A handful of spring onions – chopped.
Noodles of your choice

PREPARATION

Recipe by EllenCharlotteMarie

Stir-fry the leek and paprika in a little bit of olive oil in a wok. Add the spice mix, the mushrooms, the garlic and ginger after a few minutes.

Stir-fry a few minutes more and add the coconut cream, broth and soy sauce. Allow to simmer for a few minutes on a low heat.

Boil the noodles and serve with the fresh spring onions.

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