Curry beef soup

Ingredients for 4 servings:

• 250 g minute steak(s) of beef
• 100 g mushrooms
• 3 spring onions
• 1 m.-sized onion(s)
• 1 garlic clove(s), crushed
• 1 cm ginger, finely chopped
• 1 tsp curry paste, yellow
• 1 tbsp, grated curry powder, yellow
• 1 liter beef broth
• 1 tsp rice flour
• pepper
• Rice vinegar
• Thai basil, chopped
• Coriander leaves, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Asian

Cut the minute steaks into thin strips, finely chop the onion and spring onions. Halve and slice the mushrooms. Briefly fry the beef strips. Add the garlic and ginger and fry briefly. Then stir in the curry paste and add the onion, spring onions, and mushrooms. When the onions are translucent, stir in the curry powder. Whisk the beef broth with the rice flour, add, and bring to a boil briefly. Season to taste with pepper, rice vinegar, and salt. (If you used instant beef broth, you usually don’t need to add salt.) Finally, stir in the basil and cilantro, reserving some for garnish.