John Myers
Contents
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Ingredients
For the broth:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 2 small Chilies, green, fresh or frozen
- 15 g Ginger slices, fresh or frozen
- 2 tbsp Sunflower oil
- 200 g Coconut water
- 2 Stalk Lemongrass, fresh
- 1 Lime
- 2 Kaffir lime leaves, fresh or frozen
- 150 g Tomato juice
- 4 tbsp Tomato paste
- 8 g Vegetable broth, Kraft bouillon
- 2 tbsp Sugar, fine, white
For the deposit:
- 60 g Rice glass noodles, China, Vernicelli type
- 6 small Mushrooms, fresh or canned
- 1 tbsp Sesame oil, light
To garnish:
- 2 tbsp Celery leaves, fresh or frozen
- 4 tbsp Sweet and sour coconut milk cubes for garnish
Instructions
- For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
- Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the peppers, chillies and ginger and stir-fry for 30 seconds. Deglaze with the coconut water and simmer with the lid on for 10 minutes.
- In the meantime, wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut approx. 2 cm into thin slices from the bottom of each stem. Cut 2 pieces approx. 6 cm long from each of the lower parts. For the pieces, gently crush the lower halves with a hammer. The stem should remain intact.
- For the fresh lime juice, wash one lime thoroughly and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (which contain bitter substances). Wash the kaffir lime leaves and use them whole. Soak the glass noodles in warm water. Clean the mushrooms and cut into small pieces.
- Remove the wok from the heat and let the broth cool down a bit. Stir in the tomato juice, tomato paste, the bouillon and the sugar. Put in a blender and puree for 1 minute on the highest setting. Return the broth to the wok and add the lemongrass, lime juice and the leaves and simmer for 10 minutes.
- Shorten the glass noodles a little with scissors and strain. Add to the broth together with the rice glass noodles, mushrooms and sesame oil. Let simmer for 2 minutes. Pour the finished soup into serving bowls, garnish, serve and enjoy.
Attachment:
- Sweet and sour coconut milk cubes for garnish. Alternatively, white flaked almonds. Sweet and sour coconut milk cubes for garnish
