Quick Thai Soup

Summary

Ingredients

• 750 g veetables (wok mix), frozen
• 500 g meat, very lean, frozen (chicken or turkey breast, pork, beef )
• 1 ½ liter stock to match the meat
• 400 ml coconut milk
• 2 tablespoon lemongrass, ground
• 2 tablespoon soy sauce
• 1 tablespoon vinegar, rice vinegar ()
• 3 tablespoon fish sauce, (1)
• Curry paste
• Cashew nuts, (2)

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Instructions

1. Cut the lightly defrosted meat into slices that are as thin as possible, but not too small (preferably with a bread slicer or food slicer) and add to the broth with the not defrosted vegetables.
2. Bring to the boil, then add all the other ingredients and simmer on a low flame for about 10-15 minutes.
3. Notes: Ingredients (1) - these can be dispensed with if necessary, (2) - amount according to taste.
4. If you like, you can fry meat and vegetables in a little oil in a wok or in a pan, but rinse the vegetables briefly with hot.
5. If you have, you can add a few drops of sesame oil.
6. The broth (powder?) Should be as low in fat and salt as possible.
7. Leftovers can be kept in the refrigerator for 1-2 days.