Thai Curry Soup

Preparation:

Brew the green Sencha Fukujyu tea from Japan with 1 litre of 75-80°C hot water. Let it infuse for 3
minutes and strain into a pot. Wash the fresh vegetables. Peel the carrots and cut into sticks. Cut the
pepper and onions into slices and the spring onions into rings. Divide the mushrooms into eights.
Chop the chilli and coriander. Juice the lime. Heat the oil in a large pan and sweat the onion.

After approximately 2 minutes add the sugar peas and carrots and sear. After another 2 minutes add the
mushrooms, pepper, spring onions and curry paste and simmer for another 2 minutes. Deglaze with
the coconut milk and the tea and let simmer for 3 minutes. Now add the mungbean sprouts, lime
juice, chilli and coriander and season with salt and pepper.

Extra Tip: NOODLES

Prepare 1 package of rice noodles and add to the soup. Food for the Soul!

Preparation: approx. 15 minutes | Cooking time: approx. 15 minutes | Level: simple | Calories: approx. 490 per person

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• Ingredients for 4 servings:
• 5 heaped tsp. Sencha Fukujyu Tea
• 3 tbsp. sesame oil
• 1 large onion
• 1 bunch spring onions
• 2 pepper, red and yellow
• 4 carrots
• 200 g sugar peas
• 200 g fresh mushrooms
• 100 g mungbean sprouts
• 1 organic lime
• 1 chilli
• coriander
• 2 tbsp. green Thai curry paste
• 800 ml coconut milk
• salt and pepper