Summary

Ingredients

• 400 g sliced turkey
• 3 cloves garlic
• 1 cm ginger
• 2 tablespoon oil for frying
• 4 spring onion (s)
• 1 ½ liter vegetable stock
• 1 can coconut milk
• 0.5 ½ pointed cabbage
• 0.5 ½ lemon (s), juice it
• 1 tablespoon herb vinegar
• 1 tablespoon fish sauce
• salt and pepper
• 1 tablespoon, heaped curry paste, red
• 200 g lass noodles
• 3 carrot (s)
• 1 piece (s) broccoli

Print Recipe Pin Recipe

Instructions

1. You season the meat with salt and pepper. Cut the garlic and ginger into small pieces.
2. Then you put them in a large saucepan with hot oil together with the curry paste and the meat. As soon as the meat has got some color, you add the finely chopped spring onions and after 1 minute delete everything with the vegetable stock and coconut milk.
3. Let it simmer for 5 minutes.
4. Next you cut the carrots into small strips, the broccoli into no florets, the pointed cabbage into small pieces (approx. 2 x 2 cm) and add everything to the soup. Don`t worry, it looks a bit too much now, but the pointed cabbage disintegrates over time. You can now season and season with salt, vinegar, lemon juice and fish sauce. Let the soup simmer for another 5 - 10 minutes.
5. In the meantime, prepare the glass noodles according to the package insert and add them to the soup before serving.
6. Good Appetite!