30 min. total time
Ingredients for 2 portions
Ingredients for tde pork
| 250 | g | Pork schnitzel |
| 2 | tbsp | Vegetable oil |
| 1 | tbsp | Gyro spice |
| 2 | pcs | Onions |
Ingredients for tde soup
| 1 | tbsp | Vegetable oil |
| 1 | tbsp | Curry paste (red) |
| 1 | pc | Garlic clove |
| 400 | ml | Beef brotd |
| 200 | ml | Coconut milk |
| 2 | stalks | Lemongrass |
| 1 | pc | Bell pepper (red) |
| 1 | tsp | Lemon juice |
| 1 | pinch | Salt |
| 1 | tsp | Szechuan chili oil |
Preparation
- Cut the pork schnitzel into thin strips and mix with two tablespoons of oil. Add the gyro spice and massage it in. Peel and finely chop the onion, add it to the meat. Then marinate in the refrigerator for two hours.
- Heat the remaining oil in a pot and roast the curry paste slightly. Peel and finely chop the garlic, add it. Pour in the beef broth and coconut milk.
- Slightly flatten the lemongrass and add it to the soup. Cut the bell pepper into small cubes, removing the seeds. Add to the soup. Let the soup simmer for about 15 minutes.
- While the soup is simmering, take the meat out of the refrigerator and fry in a pan for 5 – 6 minutes, stirring constantly.
- Meanwhile, remove the lemongrass from the soup and season with lemon juice and salt. Pour the soup into bowls and add the meat. Drizzle with chili oil.
Nutrition score
881
49,33 g
66,84 g
43,91 g
30 min. total time | 30 min. preparation time |
