Thai soup

Recipe from: 7/17/2003 12:00:00 AM

Ingredients 26
Servings 5
Time

Ingredients

  • MEATBALLS
  • 250
    g
    mince
  • 1
    onion, finely chopped
  • 2
    garlic cloves, crushed
  • 5
    ml
    Thai seven-spice powder
  • 15
    ml
    fresh coriander, finely chopped
  • 5
    ml
    dark soy sauce
  • ml
    oil for frying
  • SOUP
  • 30
    ml
    oil
  • 1
    small red chilli, finely chopped
  • 50
    g
    carrot, chopped
  • 50
    g
    mangetouts, chopped
  • 50
    g
    baby corn, chopped
  • 50
    g
    baby spinach
  • 2
    garlic cloves, crushed
  • 1
    stalk lemongrass, crushed
  • 2
    chives, chopped
  • 16
    basil leaves
  • 1
    Litres
    strong chicken stock
  • 10
    ml
    light soy sauce
  • 10
    ml
    dark soy sauce
  • 5
    ml
    fish sauce
  • 10
    ml
    brown sugar
  • fresh basil
  • salt and freshly ground black pepper to taste
 

Method

 
Mix together all the meatball ingredients, then fry them in a little hot oil until done.
Remove from the pan, drain and set aside.
Heat the oil in the same pan and rapidly fry the vegetables, garlic, lemongrass and chives until done.
Add to the meatballs, then add everything to the stock.
Add the soy sauces, fish sauce, brown sugar and basil and season to taste with salt and black pepper.
Makes 1.2 litres.
 

Read more on: soup  |  beef  |  sauté
 

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