Name: Thai soup
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 250.00 g beef mince; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; 5.00 ml thai spice mix; 15.00 ml fresh coriander finely chopped; 5.00 ml soy sauce dark; 0.00 ml oil for frying; 30.00 ml oil; 1.00 red chilli small, finely chopped; 50.00 g carrots sliced; 50.00 g mangetout chopped; 50.00 g baby corn chopped; 50.00 g baby spinach; 2.00 garlic cloves, crushed; 1.00 lemongrass stalk, crushed; 2.00 fresh chives chopped; 16.00 fresh basil; 1.00 Litres stock chicken; 10.00 ml soy sauce light; 10.00 ml soy sauce dark; 5.00 ml fish sauce; 10.00 ml brown sugar; 0.00 fresh basil; 0.00 salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (24)

Meatballs

250.00 g	beef mince
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
5.00 ml	thai spice mix
15.00 ml	fresh coriander — finely chopped
5.00 ml	soy sauce — dark
0.00 ml	oil — for frying

SOUP

30.00 ml	oil
1.00	red chilli — small, finely chopped
50.00 g	carrots — sliced
50.00 g	mangetout — chopped
50.00 g	baby corn — chopped
50.00 g	baby spinach
2.00	garlic — cloves, crushed
1.00	lemongrass — stalk, crushed
2.00	fresh chives — chopped
16.00	fresh basil
1.00 Litres	stock — chicken
10.00 ml	soy sauce — light
10.00 ml	soy sauce — dark
5.00 ml	fish sauce
10.00 ml	brown sugar
0.00	fresh basil
0.00	salt and freshly ground black pepper — to taste

Tap for ingredients

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.