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Add a photoinfused with a variety of herbs for the uplifting fragrances and is served with a garlic chili dipping sauce.
Ingredientes
- For the lamb
- 300g minced lamb
- ½ tbsp ginger paste
- 1 tsp garlic paste
- A pinch of salt
- Other ingredients
- 1 liter vegetable stock
- Spices – 1 stick cinnamon, 1 star anise and 3 cloves
- 3-4 sprigs Thai basil leaves – pluck the leaves from the stems
- 2-3 sprigs of spring onions – sliced
- 2-3 sprigs of coriander leaves – sliced
- ½ cup bean sprouts – cleaned and blanched
- Rice Noodles (as needed) – blanched to soften
- Black pepper and salt for taste
- Drops of sesame oil
- 3 tbsp oil
- For the dipping Sauce
- 3-4 red chilies
- 3 garlic – chopped
- 2 tbsp sweet soya sauce
- 1 lime – extract juice
- Mix all together
Direcciones
- Mix lamb with the ingredients as stated above.
- Heat oil and fry till crispy and crunchy while breaking the lamb into pieces.
- Remove and keep aside.
- In the same oil, sauté spices.
- Pour in stock, season with salt and pepper and let it simmer.
- Meanwhile, put the needed amount of noodles in a bowl.
- Add crispy lamb, bean sprouts and herbs on top.
- When soup is heated through, pour on to the bowl of noodles.
- Drizzle sesame oil and serve with chili garlic dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 2 servings | |
| Calories 540 | |
| Calories from Fat 384 | 71% |
| Total Fat 43.09g | 54% |
| Saturated Fat 10.82g | 43% |
| Trans Fat 0.53g | |
| Cholesterol 80mg | 27% |
| Sodium 1527mg | 64% |
| Potassium 698mg | 20% |
| Total Carbs 18.41g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.98g | 4% |
| Protein 24.46g | 39% |
