Coconut soup with meatballs

For 1 person
  • 75 g Shiitake mushrooms
  • 1 Spring onion
  • 1 small onion
  • 1 small clove of garlic
  • 1 lemongrass stick
  • 1 small red chilli pepper
  • 2 TL Oil
  • 1/2 TL yellow curry paste
  • 100 g Coconut milk
  • 200 ml Meat broth
  • 1 small, uncooked, fine bratwurst
  • 1–2 stem (s) coriander
  • Salt
  • Pepper
  • sugar
25 minutes
Clean and brush the mushrooms. Clean and wash the spring onions and cut into rings. Peel and dice the onion and garlic. Remove the outer leaves from the lemongrass. Beat the lemongrass a little and cut into pieces.
Clean and wash the chilli pepper, cut into rings, removing the white seeds. Heat 1 teaspoon of oil in a saucepan. Steam the onion, garlic, chilli and lemongrass in it until translucent. Stir in curry paste, continue steaming for about 1 minute.
Deglaze with coconut milk and stock, bring to the boil and simmer for about 5 minutes. Heat 1 teaspoon of oil in a small, non-stick pan. Press the sausage meat out of the skin as small dumplings and fry all over in the hot oil.
Add the mushrooms and fry everything for 4–5 minutes. Wash the coriander, pat dry, pluck the leaves from the stems. Add meatballs, spring onions and mushrooms to the soup, bring to the boil again, season with salt, pepper and a little sugar, serve and sprinkle with coriander.
1 person approx.:
  • 520 kcal
  • 2180 kJ
  • 16 g protein
  • 47 g fat
  • 10 g carbohydrates


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