Colorful Thai noodle soup
- Peel and chop the garlic. Slice the spring onions. Peel and dice the sweet potato.
- Also, chop the fermented ginger and lime into small pieces.
- Halve the lemongrass and crush it with a knife to release more flavor.
- Heat oil in a pot. Sauté the garlic and spring onions. Add vegetable broth, fermented ginger and lime, sweet potato, and lemongrass. Simmer over medium heat for 10 minutes.
- Stir in coconut milk, miso paste, maple syrup and cashew butter and simmer for another 2-3 minutes.
- In the meantime, pour boiling water over the rice noodles in a heatproof container. Drain after about 5 minutes and set aside.
- Peel and dice the mango. Cut the cucumber into thin strips. Toast the cashew nuts in a pan without oil until golden brown.
- Before serving, add fresh spinach and herbs to the soup and season to taste – with a bit of salt and lemon or lime juice.
- Divide the rice noodles into bowls, pour the hot soup over them, and top with a portion of mango cubes, cucumber strips, and toasted cashews.