A colorful palette in your plate can be very joyful during the gray winter days. Unfortunately I forgot (again) to write down the recipe. But if I can remember correctly then there were carrots, bok choy and rice in the soup. For the rest I made a paste of some curry paste with a little soy creamer. (No coconut milk, because the daughter doesn’t like it). Then I probably stir fried the vegetables in the wok, added vegetable stock, curry paste and the rest of the soy creamer. The smoked tempeh was baked in advance and served separately.