John Myers
Contents
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Ingredients
- 1 piece Green chilli pepper
- 1 piece Clove of garlic
- 3 piece Shallots
- 2 cm Ginger
- 450 g Beef for braising, e.g. Goulash
- 2 tbsp Peanut oil
- 1,5 liter Hot beef broth
- 4 tbsp Tamarind paste
- 4 Pc. Kaffir lime leaves
- 2 piece Sweet potatoes
- 200 g Egg noodles
- 1 tbsp Honey
- Salt
- 0,5 bunch Coriander
Instructions
- First of all: You can also use two pieces of the chillies, it depends on the degree of spiciness.
- Halve the chili, remove the core and cut into small pieces. Peel shallots, ginger and garlic and cut very finely. Finely mash everything in a mortar.
- Heat the oil in a casserole and fry the meat, cut into bite-sized cubes, all over. Turn the heat down a little and fry the ground spice paste for about 2 minutes.
- Pour in the broth, stir in the tamarind paste and lime leaves and simmer everything in a closed saucepan over low to medium heat for about 60 - 90 minutes.
- Peel the sweet potatoes and cut into bite-sized pieces. Pour into the saucepan and simmer for 20 minutes. Then add the pasta and simmer for another 10 minutes until the pasta is cooked through. Season to taste with honey and salt.
- Divide the soup on plates and sprinkle with finely chopped coriander.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 18.1gProtein: 3.3gFat: 16.1g
