Coconut soup with lemon grass and almond soy balls

Name: Coconut soup with lemon grass and almond soy balls
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Ingredients: 100 g dried soybeans; 125 chopped almonds; 3-4 Tbsp Soy sauce; 4 TABLESPOONS Flour; 1 TEASPOON Cumin; 1 TEASPOON ground cilantro; 3 TABLESPOONS hulled sesame seed; 4 Sticks of lemongrass; 6 Lime Leaves; 35 g Galangal; 2 small, red chilli peppers; 3 Shallots; 3 Carrots; 5 TABLESPOONS Oil; 1 knife tip Saffron threads; 2 can(s) (400 ml each) Coconut milk; 400 ml vegetable stock (for example, from F48677); 1/2 TEASPOON Salt; 3 TABLESPOONS Lemon juice; 1 TEASPOON Sugar; 4 TSP Sriracha (Thai chili sauce); 1/4 potty Coriander

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
160 mins

TOTAL TIME
160 mins

Ingredients

Servings: 4

100 g dried soybeans
125 chopped almonds
3-4 Tbsp Soy sauce
4 TABLESPOONS Flour
1 TEASPOON Cumin
1 TEASPOON ground cilantro
3 TABLESPOONS hulled sesame seed
4 Sticks of lemongrass
6 Lime Leaves
35 g Galangal
2 small, red chilli peppers
3 Shallots
3 Carrots
5 TABLESPOONS Oil
1 knife tip Saffron threads
2 can(s) (400 ml each) Coconut milk
400 ml vegetable stock (for example, from F48677)
1/2 TEASPOON Salt
3 TABLESPOONS Lemon juice
1 TEASPOON Sugar
4 TSP Sriracha (Thai chili sauce)
1/4 potty Coriander

Directions

1
Soak soybeans in water overnight. Cook the soaked soybeans without salt for approx. 2 hours until soft, drain and allow to drain. Roast the almonds in a pan without fat until brown, remove
2
Chop the cooked soybeans, almonds and 2 tablespoons of soy sauce in the food processor, adding some water if necessary. Mix the mixture in a bowl with flour, caraway seeds, coriander and sesame seeds to a firm mass. Remove the outer leaves from the lemon grass. Cut 2 lemongrass sticks diagonally in half. Form small balls from the mixture with wet hands and place 2-3 on each of the halved lemongrass stalks
3
Wash the lime leaves. Peel galangal and cut into thin slices. Finely chop the rest of the lemon grass. Wash, clean and chop the chilli. Peel and finely chop shallots and carrots. Heat 3 tablespoons of oil in a saucepan. Sweat shallots, carrots and saffron in it
4
Add coconut milk and broth and bring to the boil. Add lime leaves, galangal, lemongrass and chilli, season with salt, simmer for about 5 minutes. Add lemon juice, season with sugar and 1-2 tbsp. soy sauce and simmer for another 2 minutes. Remove from the stove, sieve, stir in chilli sauce, heat up again
5
Heat 2 tablespoons of oil in a coated frying pan. Fry the skewers for 5-6 minutes while turning. Arrange soup and skewers, garnish with coriander. (Lime leaves are not eaten with the soup.) Jasmine rice tastes good with this
6
Waiting time approx. 12 hours. Tip: The soup tastes more intense if you prepare it the day before