Ingredients:

Vegetal broth (for 3 liters of water).
250 grams of green beans.
1 medium leek.
1 chinese cabbage.
3 cloves of garlic.
5 table spoons of chili sauce.
1 table spoon of ginger powder.
About 150 grams of cellophane noodles.
500 grams tofu or 500 grams of chicken breast.
300 ml of coconut milk.
1 lime.

Preparation:

In a souppot bring the vegetal broth and water to a boil. Cut the leek and green beans into pieces and add them to the boiling soup. Add a table spoon of ginger powder and the garlic cloves. Let the soup boil for about 20 minutes. Meanwhile dice the chicken/tofu and spice it with salt, pepper and curry powder and panfry it. Boil the cellophane noodles for about a minute or two. Then cut them into pieces and add them to the soup. Now cut the chinese cabbage into pieces and add this allong with 5 tablespoons of chili sauce to the soup. Boil for a couple more minutes and serve the soup on a deep plate or bowl. Finally add some coconut milk, a couple of spoons of the diced chicken/tofu and a slice of lime. Serving tip : Add some parsley.

Nutritional Information:

Low-fat.