Vermicellesuppe

Name: Vermicellesuppe
Yield: 4
Ingredients: Leaves of Thai Holy Basil for garnish; 1 tbsp Lime juice; 1 small Onion, chopped; 1,1 l Chicken broth; 115 g Clear vermicelli, soaked in cold water for 10 minutes, prepared for water; 2 stems Lemon grass, chopped and crushed; 2 Fresh red chili peppers, freed from seeds and chopped; 2 tbsp Coarsely chopped cilantro leaves; 2 Kaffir lime leaves, torn; 2 tsp Crushed Palm sugar; 3 clove Garlic, chopped; 4 cm Galangal, peeled and chopped; l ½ tbsp Fish sauce

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Vermicellesuppe

		Leaves of Thai Holy Basil for garnish
1	tbsp	Lime juice
1	small	Onion, chopped
1,1	l	Chicken broth
115	g	Clear vermicelli, soaked in cold water for 10 minutes, prepared for water
2	stems	Lemon grass, chopped and crushed
2		Fresh red chili peppers, freed from seeds and chopped
2	tbsp	Coarsely chopped cilantro leaves
2		Kaffir lime leaves, torn
2	tsp	Crushed Palm sugar
3	clove	Garlic, chopped
4	cm	Galangal, peeled and chopped
l ½	tbsp	Fish sauce

Instructions for Vermicellesuppe

To prepare the Vermicellesuppe recipe, please follow these instructions:

Bring broth, onions, lemongrass, lime leaves, lime juice, garlic, chili and galangal in a pan and simmer for 20 minutes.

Stir fish sauce and sugar in. Add noodles when the sugar is melted and boil for 1 minute. Stir in coriander. Pour the soup into hot bowls and decorate with basil leaves.

Vermicellesuppe

Ingredients for Vermicellesuppe

Instructions for Vermicellesuppe

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