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Beef Meatball Laksa Soup
Preparation
35 min
Cooking time
20 min
Servings
2 servings
Ingredients
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- 280 g ground beef
- 30 ml red curry paste*
- 3 unit ramen noodles
- 1 unit coconut milk
- 10 ml curry powder
- 1 unit tomato
- 1 unit basil, coriander
- 1 unit beef broth cube
- 1 unit lime
- 1 unit shallot
- 1 unit fresh chili pepper**
- 80 g chinese broccoli (gai lan)
- Water
- Olive oil
* Caution, spicy taste.
** Caution, spicy pepper. Use gloves to handle the ingredient.
Preparation
- Chop the chili pepper (remove the seeds for a milder taste).
- Cut the tomato into quarters.
- Slice the shallot.
- Cut the chinese broccoli into pieces.
- Cut the lime in half.
- Separate the cilantro and the basil leaves from the stems.
- Bring a pot of water to a boil.
- Add the noodles.
- Cook 1 minute.
- Remove.
- Reserve.
- Add the Chinese broccoli.
- Cook 3-4 minutes.
- Drain.
- Reserve.
- Season the ground beef with salt and pepper.
- Form 4-5 meatballs per person.
- In a pan over medium-high heat, add a drizzle of olive oil.
- Cook the meatballs 4-5 minutes on each side.
- In a pot over medium-high heat, add a drizzle of olive oil.
- Add the red curry paste, to taste and the curry powder.
- Cook 1-2 minutes.
- Add the bouillon cube, 2 cups of water and the coconut milk.
- Mix well, lower the heat.
- Simmer 6-8 minutes.
- Add the tomato quarters.
- Simmer another 1-2 minutes.
- Serve the beef meatballs with the noodles and the chinese broccoli.
- Add the broth and garnish to taste with the shallots, the lime wedges, the basil, the cilantro and the chili peppers (caution! spicy).
