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Oriental Soup Entree
Oriental Soup Entree

Oriental Soup Entree

Portions 4
Preparation Time
Cooking Time


  • 125g rice vermicelli
  • 15ml soy sauce
  • 5ml Tahi red curry paste
  • 1 piece fresh ginger (2.5 cm), peeled and sliced
  • juice of half a lime
  • 225g bean sprouts
  • fresh cilantro to taste
  • 2 l veal stock or beef broth
  • 15ml ponzu sauce
  • 10 fresh cilantro leavers
  • 1 bag (750g) Arctic Gardens Oriental Style Vegetables
  • 454g (1lb) of beef fondue meat in slices
  • salt and ground pepper


  1. Place rice vermicelli in a large bowl and cover with warm water to rehydrate. Let stand during soup preparation.
  2. In a large saucepan, bring veal or beef stock to a boil. Flavor stock by adding soy sauce, ponzu sauce, curry paste, cilantro leaves, ginger, and lime juice.
  3. Add vegetable mix. Bring to a boil, add beef and cook for 2 minutes and adjust seasoning.
  4. Drain rice vermicelli and place in individual serving bowls. Pour soup over vermicelli.
  5. Garnish with bean sprouts and cilantro leaves. Serve.



Nutrition Facts (per serving):

Calories: 445

Protein:  42 g

Fat:    9 g

Carbohydrate:  51 g

Fibre:   5 g

Sodium: 1450 mg

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