THAI GINGER AND BEEF SOUP


THAI GINGER AND BEEF SOUP

By: Rose Marie Jarry, Master Chef at Kronobar

20 minutes, 2 servings, gluten-free, dairy free.

Ingredients

Filling
  • 4 cups organic vegetable broth
  • 100g organic ground beef
  • 100g rice noodle
  • 2 garlic cloves
  • 1 inch fresh ginger root, grated
  • 1 teaspoon curry leaf, dried
  • Ground pepper
  • Cayenne pepper
  • 1 teaspoon coriander seed, crushed
  • ¼ cup fresh spinach, chopped
  • ¼ cup fresh kale, chopped
  • 2 tablespoons fresh cilantro, chopped
  • ¼ cup sliced onion

Directions

  1. Heat up the vegetable broth in a medium size sauce pan. Bring it to a boil, add the rice noodle and reduce the heat to low.
  2. Add the chopped onion.
  3. In a bowl, mix the ground beef, shredded ginger root, crushed coriander seeds, curry leaf, salt and pepper and mix well.
  4. Form about 12 small balls of 1 inch wide.
  5. Place the meatballs in the broth and let them cook for 5 minutes.
  6. At the end of cooking, remove the soup from the heat and add the chopped vegetables and leaves remaining.
  7. Serve hot and enjoy!

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