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)
Quick Thai Soup
Quick Thai Soup

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.

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