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Elle Mcgrath
Oriental soup with rice and egg
Soup with boemboe, coconut milk, string beans, green beans, lime and coriander
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Ingredients
Directions
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Cook the eggs almost hard in 7 minutes. Rinse cold under running water, peel them and cut into parts.
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Meanwhile, heat the oil in a thick-bottomed pan and fry the Bumbu spice and curry powder for 2 minutes on low heat.
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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.
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Meanwhile, clean the lime. Grate the green skin off and squeeze out half of the fruit. Cut the other half into 4 parts.
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Prepare the rice according to the instructions on the package. Distribute over the soup bowls.
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Season the soup with the lime zest and juice, pepper and salt. Cut the coriander coarsely.
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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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