Coconut-vegetable stew with minced meat and rice noodles

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Put the rice noodles in a bowl, pour boiling water over them and let them stand for about 5 minutes. Pour the noodles onto a sieve, rinse with cold water and drain

2. 2

   Meanwhile peel onions and garlic and cut them into fine pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Remove the outer leaves of the lemon grass. Lightly crush lemon grass in a mortar and cut into fine pieces. Peel the carrots, cut them lengthwise into approx. 5 cm long pieces. Cut carrot pieces into thin sticks. Wash the asparagus. Peel the white asparagus. Cut woody ends off all asparagus spears. Cut the spears into diagonal pieces about 3 cm long.

3. 3

   Heat 2 tablespoons of oil in a saucepan. Fry the minced meat for about 4 minutes at high heat until crumbly. Season with salt and pepper. Take out and put aside. Add 1 tablespoon of oil to the frying fat. Sauté onions, garlic, lemon grass and chilli in it for 2-3 minutes. Add cumin and curry powder and sweat briefly. Deglaze with stock and coconut milk, bring to the boil and simmer for 10-12 minutes. Add carrots and white asparagus after about 2 minutes. Add green asparagus, minced meat and rice noodles 4-5 minutes before the end of cooking time. Season with salt, pepper, sugar and lime juice

4. 4

   Clean and wash spring onions and cut them into diagonal pieces. Wash mint and coriander, shake dry and pluck leaves from the stems. Arrange soup in plates. Mix spring onions, mint and coriander and spread on the soup

Nutrition Facts

KCAL
600 kcal

CARBS
31 g

FATS
42 g

PROTEINS
22 g