Vegan | Vegetarian

1 tbsp. coconut oil

1 onion

2 cloves of garlic

1 small piece ginger, chopped

150 g mushrooms

1 tsp red curry paste

1/2 l vegetable broth

80 ml coconut milk

1/2 can chopped tomatoes

1 tbsp. soy sauce

1/2 tbsp. maple syrup

1 lime

200 g rice noodles

Crispy tofu:

200 g natural tofu

1 tbsp. sesame or peanut oil

1 tbsp. soy sauce

1 tbsp. cornstarch

Crispy tofu:

1. wrap the tofu in a kitchen towel and squeeze out the moisture.then cut the tofu into cubes and pat dry again.

2. In a bowl, mix the tofu, soy sauce, oil and cornstarch.

3. Now fry the marinated tofu cubes in a pan.

Soup:

1.Sauté onion garlic, mushrooms and the ginger in a large pot. Add curry paste and sauté.

2. Add vegetable broth, coconut milk, tomatoes, soy sauce and maple syrup and bring to a boil. Then simmer on low heat for another 10-15 minutes.

3. In the meantime, prepare the rice noodles.

4. then season with the lime juice and enjoy!

Energy 283.5 kcal | Protein 15.8 g | Carbohydrates 22.3 g | Fibre 4.9 g | Fat 17.1 g