Thai beef soup with glass noodles

Ingredients for 4 servings:

• 400 g beef goulash, fresh or frozen
• 2 tbsp sauce (Kecap Tim Ikan), see appendix
• 2 tbsp sauce (spring roll sauce ala Sanur Beach), see appendix
• 120 g onion(s)
• 3 medium-sized garlic cloves
• 4 tbsp sunflower oil
• 400 g coconut water
• 30 g celery, fresh or frozen
• 1 bell pepper(s), red
• 2 peppers, red, long, medium hot
• 1 small chili pepper(s), green, fresh or frozen
• 4 m.-sized tomatoes
• 200 g tomato juice
• 14 g beef broth powder
• 2 tbsp fish sauce, light
• 2 tbsp soy sauce, sweet
• 2 tbsp lemon juice
• 1 ½ liters of frying oil
• 100 g coconut milk, creamy, 24% fat
• 160 g glass noodles, thin
• 20 g celery leaves, fresh or frozen
• n. B. Pepper, red, long, mild

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

a special kind of street food, spicy, rich and a full meal

Quarter the meat cubes. Mix the marinade ingredients and marinate the meat for 60 minutes. Stir occasionally. Then strain and drain well. Let the noodles soak in warm water for 10 minutes, cut them short with scissors, and strain. Trim both ends of the onions and garlic cloves, halve them lengthwise, peel them, and cut into small pieces. Heat a medium-sized pan, add the sunflower oil, and heat until hot. Fry the onions until light brown. Add the garlic cloves and stir-fry for 1 minute. Deglaze with the coconut water and set aside. Wash the fresh celery, removing any unhealthy leaves and stalks. Pick off the leaves and chop as needed. Set aside the required amount; freeze the remaining leaves. Weigh frozen goods and thaw. Trim the bottom of the celery stalks and cut them crosswise into approximately 3 mm wide pieces. Measure the required amount and freeze the rest. Weigh the frozen goods and let them thaw. Wash the red bell peppers, quarter them lengthwise, remove the stems, seeds, and white membranes. Cut the quarters into thirds lengthwise and cut crosswise into strips approximately 1 cm wide. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces approximately 1 cm wide. Wash the small green chili and cut them crosswise into thin slices, leaving the seeds and discarding the stem. Wash the tomatoes, remove the stems, halve them lengthwise, and cut out the stem base. Halve each half lengthwise, remove the seeds, and cut the quarters crosswise into thirds. Add the prepared vegetables to the onion mixture and simmer, covered, for 10 minutes. Let cool slightly, then add them to a blender and puree for 1 minute at full speed. Heat the frying oil to 220 °C. Divide the noodles among the serving bowls. Empty the puree from the blender into a casserole dish, add the remaining broth ingredients, and simmer for 10 minutes. Season with salt and pepper. Stir in the coconut milk and divide the mixture between the serving bowls. Place the meat pieces in 4 batches in a sieve and add them to the hot oil, fry for 15 seconds, drain briefly, and transfer to the serving bowls. Garnish and serve warm. Attachment: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Springroll Sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html