Tom Yam Max

Ingredients for 6 servings:

• 20 g galangal
• 20 g ginger root
• 6 kaffir lime leaves
• 1 onion(s), red
• 2 cloves garlic
• 3 tbsp red curry paste
• 600 g minced beef
• 800 ml coconut milk
• 1 ½ liters vegetable broth or beef broth
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 lime(s), in parts, the juice
• 1 tsp coriander powder
• 400 g rice noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thai noodle soup

Peel the galangal and ginger and cut into fine strips. Cut the kaffir lime leaves into very fine strips. If the pieces are too large, this can be unpleasant, as the leaves won’t soften during cooking. Peel the onions and garlic. Cut the garlic into very small pieces and the onions into not-too-small dice. Pour oil into a large pot and fry the galangal, ginger, and onions. After a short time, add the minced meat, salt, coarse pepper, and curry paste, and fry the meat until tender. Deglaze with the stock and coconut milk. Add the garlic and kaffir leaves, a little lime juice, the coriander powder, the sugar, the fish sauce, and the soy sauce, and simmer for a few minutes. Season to taste with pepper, salt, lime juice, and a little more brown sugar, if desired. Meanwhile, briefly cook the noodles until tender and serve in Asian-style bowls with chopsticks and spoons. If you like, you can add some fresh coriander.