Quick Thai Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Bring to the boil, then add all the other ingredients and simmer on a low flame for about 10-15 minutes.
- Notes: Ingredients (1) - these can be dispensed with if necessary, (2) - amount according to taste.
- 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.
- If you have, you can add a few drops of sesame oil.
- The broth (powder?) Should be as low in fat and salt as possible.
- Leftovers can be kept in the refrigerator for 1-2 days.
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