Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 25 g ginger, fresh, grated
• 1 Tbsp sesame oil
• 1 - 2 tsp red curry paste
• 400 g coconut milk
• 700 g water
• 2 tsp vegetable stock
• 80 g peanut cream
• 5 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 Tbsp agave syrup
• 300 g tofu, firm, in cubes (2 cm)
• 1 tsp turmeric, ground
• 2 Tbsp cornflour or potatostarch
• 150 g brown mushrooms, sliced
• 1 red pepper, diced
• 100 g sugar snap peas, halved
• 250 g Mie noodles
• Salt and pepper
• 1 bunch coriander, fresh, coarsely chopped, for sprinkling
• Sesame seeds for sprinkling

Tips

If you don’t like coriander, you can take spring onions instead.

On the picture I ised fresh parsley.

Instructions

Heat the sesame oil in a saucepan. Briefly sauté finely chopped garlic and ginger. Then add the onion and curry paste and continue to sauté.

Add the coconut milk, water, vegetable stock, peanut cream, 4 tbsp soy sauce, lime juice and agave syrup and simmer for 15 minutes.

During this time, mix the tofu with turmeric and cornflour, fry in a pan on the cooker in oil until crispy, season with salt and pepper and season with 1 tbsp soy sauce.

Add the mushrooms, peppers and sugar snap peas to the pot, stir and simmer for another 6 minutes.

Then add the noodles, cover and leave to simmer for about 6 minutes.

Divide the soup into 4 bowls, garnish with the fried tofu, sprinkle with chopped coriander and sesame seeds and enjoy.

The recipe is inspired by the Thermomix recipe.