Asian light soup with lemongrass and Eat me at
Recipe prepared - Mariana Medvedeva
40
Time, min
2
Portions
5/10
Complexity
17
Num-ingr
Ingredients
Meatballs
-
- Minced meat Eat Me At 150 g
- Soy sauce 1 tsp
- Dry ginger 1/2 tsp
- Sesame 1 member
- Olive oil for frying
Bouillon
-
- Water 700 ml
- Lemongrass 2 pcs
- Onions 1 pc
- Carrots 1 pc
- Garlic 2 tooth
- Lime 1/2 piece (juice)
- Ginger 2 cm
- Chili pepper 1/2 pc
- Soy sauce 1 tbsp
- Olive oil 1/2 tbsp
Soup
-
- Rice vermicelli 100 g
- Carrots 1 pc
- Shiitake mushrooms 120 g
- Basil
- Lime
- Green onion
preparation
Fry vegetables
1
To prepare the broth, cut the vegetables into large pieces and fry for a minute or two in hot oil directly in the pan.
Boil the broth
2
Then add water and cook over medium heat for about 20 minutes. Add soy sauce and lime juice, infuse for 5-7 minutes and strain
Prepare meatballs
3
To cook the meatballs, mix all the ingredients, form the meatballs and fry over medium heat for 3-5 minutes, then place on a paper towel to remove excess oil.
Cut the carrots
4
Cut carrots into thin strips.
Prepare mushrooms
5
Wash mushrooms, cut into slices and fry until cooked
Cook the pasta
6
Boil rice pasta for 5 minutes in boiling salted water, rinse with cold water and drain.
Finish cooking
7
Collect soup in plates: put meatballs, fried mushrooms, vermicelli, carrots. Pour hot broth, garnish with basil
Bon appetit!