For the soup, peel and finely dice onions. Dab the meat dry and cut it into approx. 2.5 cm cubes. Heat the oil in a large pot. Brown the meat in it in portions all around.
Season with salt and pepper and remove. Sauté onions in hot frying fat. Add meat again. Dust with flour and sauté briefly. Add approx. 1 1⁄4 l water and bring to the boil. Cover and simmer for about 1 1⁄2 hours.
Peel and wash beetroot (caution, dye! Wear disposable gloves) and carrots. Cut red beetroot first into slices, then into cubes of about 2 cm. Cut the carrots into slices. 20-25 minutes before the end of the cooking time, add beetroot, carrots and coconut milk to the meat and cook along.
Meanwhile, for the Asia-Gremolata, carve lemon grass and remove the outer hard leaves. Chop the softer inside very finely - roughly chopped it can easily be too woody. Peel the ginger and chop very finely as well.
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Wash the lime hot, dab dry and grate the peel thinly. Wash coriander, shake dry, pluck leaves and chop.
Halve the lime, squeeze it. Season goulash soup with salt, pepper, 1 pinch of sugar and lime juice. Serve the soup with crème fraîche and gremolata.