Coconut soup with meatballs

Name: Coconut soup with meatballs
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 75 g Shiitake mushrooms; 1 Spring onion; 1 small onion; 1 small clove of garlic; 1 stick of lemongrass; 1 small red chili pepper; 2 TEASPOONS Oil; 1/2 TEASPOON yellow curry paste; 100 g Coconut milk; 200 ml Meat broth; 1 small, uncooked, fine bratwurst; 1-2 stem(s) Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

75 g Shiitake mushrooms
1 Spring onion
1 small onion
1 small clove of garlic
1 stick of lemongrass
1 small red chili pepper
2 TEASPOONS Oil
1/2 TEASPOON yellow curry paste
100 g Coconut milk
200 ml Meat broth
1 small, uncooked, fine bratwurst
1-2 stem(s) Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean and trim the mushrooms. Clean, wash and cut spring onions into rings. Peel and chop onion and garlic. Remove the outer leaves from the lemon grass. Tap the lemon grass a little bit and cut it into pieces.
2
Clean, wash and cut the chilli pepper into rings, removing the white seeds. Heat 1 tsp. oil in a pot. Sauté onion, garlic, chilli and lemongrass in it until transparent. Stir in the curry paste and continue steaming for about 1 minute.
3
Deglaze with coconut milk and broth, bring to the boil and simmer for about 5 minutes. Heat 1 teaspoon of oil in a small, coated frying pan. Press the sausage meat out of the skin as small dumplings and fry it all around in the hot oil.
4
Add the mushrooms and fry everything for 4-5 minutes. Wash the coriander, dab dry, pluck the leaves from the stalks. Add meatballs, spring onions and mushrooms to the soup, bring to the boil again, season with salt, pepper and a little sugar, arrange and sprinkle with coriander.