First prepare the omelette, which will later be used as a soup. To do this, heat some sesame oil in a pan and beat in two eggs, then season with a pinch of salt and a little soy sauce (if you like, just not too much) and fry until the omelette has a nice brown color. Then cut the omelette into bite-sized strips and set aside.
Next, chop the lemongrass very, very finely (this is when the aroma unfolds best), cut the onion into fine rings and the bell pepper into bite-sized strips. Cook the meat (or tofu or fish balls or other white, cooked fish fillet) and also cut into bite-sized pieces.
Take a saucepan or larger pan and heat some sesame oil. Now you add onion and lemongrass and heat it carefully. Next, add a teaspoon of chili paste (homemade or bought) and stir everything together.
Now you pour in part of the coconut milk and cook the contents on a very low flame for a few minutes. First you add the remaining ingredients (except for the noodles) and pour the rest of the coconut milk over everything. If you want, you can lightly sear the vegetables beforehand.
Now it`s time to taste and, depending on your taste, you should add more chili paste and salt. If you are not sure, you should put less chili paste in the pot and then season it on the plate. When the desired heat is achieved, add the uncooked noodles and a little boiling water and cover the soup until the noodles are soft. Now everything is ready and the soup can be served with fresh, chopped coriander.
Tip: If someone`s soup is too thick (almost like a stew), more coconut milk and / or water can be added.
I learned this recipe from a Malaysian friend and tried out different variations myself. The meat and fish trimmings as well as the vegetables and the omelette can and should be varied as desired. I personally prefer the variant with boiled beef or with seafood.
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