Oriental Soup Entree

Oriental Soup Entree

Portions

4

Preparation Time

Cooking Time

Ingredients

  • 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

Preparation

  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

Recipe ideas using this product

Portions

6 - 8

Preparation

15 minutes

Cooking time

58 minutes

Portions

8

Preparation

20 minutes

Cooking time

2h 30 minutes

Portions

4

Preparation

10 minutes

Cooking time

4 minutes

Portions

4

Preparation

30 minutes

Cooking time

45 minutes