Quick Thai soup

Ingredients for 8 servings:

• 750 g vegetables (wok mix), frozen
• 500 g of very lean, frozen meat (chicken or turkey breast, pork, beef…)
• 1 ½ liters of broth, suitable for the meat
• 400 ml coconut milk
• 2 tbsp lemongrass, ground
• 2 tbsp soy sauce
• 1 tbsp vinegar, rice vinegar (1)
• 3 tbsp fish sauce , (1)
• curry paste
• Cashew nuts, (2)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the slightly thawed meat into slices as thin as possible, but not too small (best with a bread slicer or food slicer) and add it to the broth with the unthawed vegetables. Bring to a boil, then add all the other ingredients and simmer on low heat for about 10-15 minutes. Notes: Ingredients (1) – this can be omitted if necessary, (2) – amount according to taste. If you like, you can fry the meat and vegetables in a little oil in a wok or pan beforehand, but briefly rinse the vegetables with hot water. If you have it, 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.