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Asian cuisine: Vitamin bombs with many variations
Asian cuisine, from India in the west to Japan in the east, from China in the north to Vietnam in the south and all points beyond,
is especially varied and easy to digest. Fish and shrimp curries provide your body with valuable omega-3 fatty acids. Vegetarians
in particular get their money’s worth – whether it’s Indian stews, fried noodles cooked in a wok, vegetable dishes with tofu or
spicy salads with mango or papaya, sprouts and peanuts. Other Asian classics include tom kha gai from Thailand, a hot soup with
coconut, chicken and vegetables, as well as all kinds of natural sushi. There are only two typical ingredients where opinions differ:
Ginger and coriander are either loved or left out altogether.
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