FYI:

440 kcal
Carbohydrates: 38 g
Protein: 12 g
Fat: 24 g

Ingredients:

150 g of frozen beans
100 g frozen leaf spinach
15 g ginger fresh
1 shallot
1 tablespoon of oil
2 teaspoons curry powder mild
400 ml vegetable stock
200 ml of coconut milk
70 g rice noodles
sugar
2 teaspoons lime juice
soy sauce

How-To:

Let the beans and spinach thaw. Peel the ginger and shallot into fine cubes. Heat oil in a cooking pot. Stew the ginger, shallots and 2 teaspoons of curry powder in it. Add the stock and coconut milk and boil.

Add the beans and spinach to the coconut mixture and let it cook for two minutes. Add the noodles and cook over medium heat according to the package instructions. Taste the soup with sugar, lime juice and soy sauce.