Tom Yam Max
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 20 g alanal
- 20 g iner root
- 6 kaffir lime leaves
- 1 onion (s), red
- 2 cloves garlic
- 3 tablespoon curry paste, red
- 600 g round beef
- 800 ml coconut milk
- 1 ½ liter vegetable broth, or beef broth
- 1 tablespoon sugar, brown
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 lime (s), in parts, the juice it
- 1 teaspoon coriander powder
- 400 g rice noodles
Print Recipe
Pin Recipe Instructions
- Peel the galangal and ginger and cut into fine strips. Cut the kaffir lime leaves into very fine strips. If the pieces are too big, this can be uncomfortable as the leaves do not soften when they are cooked.
- Peel the onions and garlic. Cut the garlic into small pieces, the onions into not too small cubes.
- Put the oil in a large saucepan and fry the galangal, ginger and onions in it. After a short time add the minced meat, salt, coarse pepper and the curry paste and fry the meat until it is done. Deglaze with the stock and coconut milk.
- Add the garlic and kaffir leaves, a little lime juice and the coriander powder, the sugar, the fish sauce and the soy sauce and simmer for a few minutes. Season to taste with pepper, salt, lime juice and possibly a little more brown sugar.
- Cook the noodles briefly and serve in Asian bowls with chopsticks and spoons. If you like it, you can add some fresh coriander.
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