Thai hot pot, with crunchy vegetables, crispy soy strips and rice ribbon noodles
Servings
4
Servings
4
Ingredients
Instructions
  1. Pour hot vegetable broth over soy strips and soak for 10 minutes. Then squeeze well and collect the broth.
  2. Finely chop the garlic. Heat half of the oil, sauté garlic and ginger briefly. Add curry paste, deglaze with coconut milk. Add peanut butter, soy sauce, vegetable broth and simmer gently for about 20 minutes.
  3. Meanwhile, cook rice noodles.
  4. Mix starch with a little turmeric. Roll soy strips in it and fry in the remaining oil until crispy on all sides.
  5. Add the prepared vegetables to the coconut broth and bring to the boil briefly. If necessary, season with a little soy sauce.
  6. Serve soup in deep plates and top with the crispy soy strips. Garnish with lime wedge, black sesame seeds and fresh cilantro.