Oriental Soup Entree Recipe

Name: Oriental Soup Entree
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
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

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

PREP TIME 25m	COOK TIME 10m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Place rice vermicelli in a large bowl and cover with warm water to rehydrate.
Let stand during soup preparation.
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.
Add vegetable mix.
Bring to a boil, add beef and cook for 2 minutes and adjust seasoning.
Drain rice vermicelli and place in individual serving bowls.
Pour soup over vermicelli.
Garnish with bean sprouts and cilantro leaves.
Serve.