Light, Flavorful Thai Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 150 g of rice noodles
02 - 750 ml of water
03 - 1 vegetable stock cube or 1 tsp of powdered stock
04 - 1 small onion
05 - A small piece of fresh ginger, grated
06 - 2 tbsp olive oil

→ Flavors and Spices

07 - 1 tsp to 1 tbsp Thai red curry paste (optional)
08 - 300 ml coconut milk or cream
09 - 1 stalk lemongrass, finely chopped
10 - Salt to taste
11 - Pepper to taste

→ Toppings

12 - A small bunch of fresh coriander
13 - 2 limes

# Instructions:

01 - Cook the noodles in a pot of boiling water for 1-2 minutes. Drain, rinse with cold water, and set aside.
02 - Heat up the water in a pot and dissolve the stock cube. Keep it aside for later.
03 - Sauté the chopped onion and grated ginger in olive oil in a separate pot until they start to turn lightly golden.
04 - Stir in the curry paste. Pour in the broth, then mix in the coconut milk, lemongrass, and season with salt and pepper.
05 - Let it gently cook on low heat for about 5 minutes.
06 - Put some noodles in each bowl, pour over the soup, and sprinkle with fresh coriander. Squeeze half a lime into each bowl before serving.

# Notes:

01 - A light, fragrant Thai soup
02 - You can serve this hot or slightly warm
03 - Keeps well in the fridge for up to 2 days
04 - Easily adaptable to a vegetarian or vegan version

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