Thai Style Minced Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 zucchini
- 1 eggplant (s)
- 4 carrot (s)
- 1 onion (s)
- 2 leek stick (s)
- 500 g minced meat, seasoned
- 200 g back bacon
- 7 teaspoon, heaped broth, clear, instant
- 100 g lass noodles or rice noodles
- 175 g mun bean seedlins
- 2 liters water
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- First bring the water with the clear broth to the boil. Meanwhile, roll the minced meat into small balls or pluck small pieces into the broth.
- Remove the rind from the bacon and cut into small pieces. Add this to the broth.
- Clean the vegetables and cut into small cubes and the leek into slices. Start with the carrots, then add the zucchini, aubergine, leek and onions to the broth. Finish with the mung bean seedlings. Let the soup boil for about 30 minutes. Let the liquid reduce and stir regularly. When the desired consistency is reached, simmer for about 10 minutes with the lid closed.
- Then add the rice or glass noodles to the soup. Then simmer for a maximum of 5 minutes and stir well. Glass noodles take less time, the residual heat is usually sufficient here. Now serve the soup.
- Separate seasoning is not necessary due to the broth and the pre-seasoned minced meat. If you use unseasoned minced meat, you can add a little salt and pepper.
- Tip: The soup can also be prepared the evening before, so it has even more time to steep.
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