Exotic-spicy beef soup with vegetables

Ingredients for 2 servings:

• 250 g beef goulash, lean, fresh or frozen
• 3 tbsp sunflower oil
• 200 g creamy coconut milk (24%)
• 300 g coconut water (Asian shop, drinks)
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp sunflower oil
• 2 kaffir lime leaves
• 1 stalk lemongrass, fresh
• 1 piece(s) cinnamon stick(s), approx. 8 cm
• 4 cloves
• 8 g beef bouillon, granulated
• 1 tbsp lemon juice
• 3 tbsp tomato paste
• 1 tbsp sweet soy sauce (Kecap Manis)
• 1 tsp sugar, white, fine
• 2 medium-sized potatoes, waxy
• 40 g carrot(s)
• 2 m.-large tomato(s), red, fully ripe
• 1 Pepper, red, long, mild
• 1 small pak choi

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Not just a feast for the eyes. Recipe from the cuisine of the North, China.

Thaw the frozen beef, dry with kitchen paper, and cut into approximately 2 cm cubes if desired. Chop the fresh beef in the same way. Brown the beef all over in 3 tablespoons of sunflower oil. Place in a casserole dish (with a lid). Trim both ends of the onions and garlic cloves, peel, and roughly chop into pieces. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. Fry the previously prepared ingredients in 2 tablespoons of sunflower oil until the onions begin to brown. Add the mixture to the casserole dish. Wash the leaves and use them whole. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer green leaves if necessary. Gently crush the lower half of the pieces with a hammer, leaving the stem intact. Add the remaining broth ingredients to the beef and simmer for 60 minutes. Stir occasionally to prevent burning. In the meantime, wash and peel the potatoes, halve them lengthwise, then halve the halves lengthwise and then cut them into thirds crosswise. Wash the carrot, trim both ends, peel and slice them into approximately 3 mm thick slices using a corrugated grater. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters crosswise. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 1 cm wide pieces. Remove any yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Remove the white leaf stalks and cut them crosswise into approximately 1 cm wide pieces. Halve the green leaves lengthwise and cut them crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. Remove the lemongrass pieces, cinnamon stick, leaves, and cloves from the soup. Add the potatoes and continue simmering. After 10 minutes, add the carrots, and after another 5 minutes, add the white bok choy and pepper pieces to the soup. After 3 minutes, add the remaining ingredients and simmer for 2 minutes. Season the broth with salt and pepper. Ladle into serving bowls and serve warm.