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🍽️ Aromatic Asian Beef Soup with Crisp Vegetables

427 kcal · 30 min · 4 servings

Aromatic Asian Beef Soup with Crisp Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the beef broth and 250 milliliters of water into a pot and heat the liquid.
  2. 2. Clean the lemongrass and cut it into several large pieces.
  3. 3. Peel the ginger and slice it into thin rounds.
  4. 4. Make a small slit in the kaffir lime leaves to release their flavor.
  5. 5. Wash the lime under hot water and slice it into thin wedges, including the peel.
  6. 6. Add the lemongrass, ginger slices, lime leaves, lime wedges, and bay leaves to the hot broth.
  7. 7. Season the broth with soy sauce and bring the mixture to a boil.
  8. 8. Place the meat in the soup and let it simmer gently for about 1 hour and 15 minutes with the lid half on.
  9. 9. Wash the zucchini and slice it lengthwise into paper-thin slices.
  10. 10. Peel the carrots and slice them into very thin rounds as well.
  11. 11. Separate the cabbage into individual leaves and remove the thick veins.
  12. 12. Cut the de-veined cabbage leaves into strips about 1 centimeter wide.
  13. 13. Peel the garlic and slice it into thin pieces.
  14. 14. Remove the cooked meat from the broth and let it rest for a short while.
  15. 15. Strain the broth through a sieve into a clean pot and bring it back to a boil.
  16. 16. Add the cabbage strips and carrot slices to the boiling broth and let them simmer gently for about 4 minutes.
  17. 17. Add the zucchini strips and garlic slices and cook everything for another 3 minutes.
  18. 18. Slice the rested meat into very thin strips and add them to the soup.
  19. 19. Sprinkle the finished soup with chive rolls.
  20. 20. Serve the soup garnished with whole chive stalks and fresh coriander leaves.

Nutrition per serving