The spicy, bright taste of this soup will be appreciated by admirers of Asian cuisine. Tender minced meatballs and coconut milk soften the hot curry paste, lime and ginger. At the same time, the soup turns out to be satisfying.
It is necessary
- For six servings:
- - 1 liter of chicken broth;
- - 800 ml of coconut milk;
- - a pound of minced chicken or turkey;
- - 200 g of rice or egg noodles;
- - 600 g of vegetable mixture;
- - 1 carrot;
- - 3 cloves of garlic;
- - 1 cm of ginger root;
- - juice and zest from 2 limes;
- - a bunch of cilantro;
- - red Thai curry paste;
- - green onions, vegetable oil, fish sauce, salt, black pepper.
Instructions
Step 1
Separate the cilantro leaves from the stems. Set the leaves aside and place the stems in a food processor. Grind them, add minced meat and 1 tbsp. spoon of fish sauce, pepper, salt, mix. Roll small meatballs with wet hands.
Step 2
Peel the carrots, cut into strips. Chop green onions. Finely grate the lime zest and squeeze the juice out of the pulp. Peel the ginger, rub.
Step 3
Boil the water, boil the noodles according to the instructions, then rinse it under cold water, discard it in a colander.
Step 4
In a saucepan, heat the oil a little and fry the curry paste over medium heat for 30 seconds. Add ginger, fry for another half minute. Pour in broth and coconut milk, add juice and lime zest, salt. Bring to a boil, cook for 5 minutes.
Step 5
Add the carrots and vegetable mixture to the pot and cook for 5 minutes. Add the meatballs, cook for another 5 minutes.
Step 6
Before serving, put the noodles in a saucepan, heat them for a minute. Coarsely chop the cilantro leaves, add to the soup along with the green onions. Serve hot.
