Oriental soup with rice and egg

Name: oriental soup with rice and egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 4 medium sized egg; 2 el traditional olive oil; 95 g Bumbu spice sajoer beans; 1 el curry powder; 400 g fresh sliced string beans; 200 g chilled broken green bean; 400 ml coconut milk; 800 ml tap water; 1 lime; 300 g 1 minute basmati rice; 15 g fresh coriander

Soup with boemboe, coconut milk, string beans, green beans, lime and coriander

Ingredients

Directions

Cook the eggs almost hard in 7 minutes. Rinse cold under running water, peel them and cut into parts.
Meanwhile, heat the oil in a thick-bottomed pan and fry the Bumbu spice and curry powder for 2 minutes on low heat.
Add the string beans, green beans, coconut milk and the water and bring to the boil. Cook over medium heat in 6 minutes. Stir frequently.
Meanwhile, clean the lime. Grate the green skin off and squeeze out half of the fruit. Cut the other half into 4 parts.
Prepare the rice according to the instructions on the package. Distribute over the soup bowls.
Season the soup with the lime zest and juice, pepper and salt. Cut the coriander coarsely.
Distribute over the bowls and place the egg pies on it. Sprinkle with the cilantro and add a lime wedge.

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Nutrition

475Calories

Sodium7% DV163mg

Fat46% DV30g

Protein28% DV14g

Carbs12% DV35g

Fiber28% DV7g

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