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Oriental soup with rice and egg
 
 
4 ServingsPTM15 min

Oriental soup with rice and egg


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

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Directions

  1. Cook the eggs almost hard in 7 minutes. Rinse cold under running water, peel them and cut into parts.
  2. Meanwhile, heat the oil in a thick-bottomed pan and fry the Bumbu spice and curry powder for 2 minutes on low heat.
  3. 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.
  4. Meanwhile, clean the lime. Grate the green skin off and squeeze out half of the fruit. Cut the other half into 4 parts.
  5. Prepare the rice according to the instructions on the package. Distribute over the soup bowls.
  6. Season the soup with the lime zest and juice, pepper and salt. Cut the coriander coarsely.
  7. Distribute over the bowls and place the egg pies on it. Sprinkle with the cilantro and add a lime wedge.


Nutrition

475Calories
Sodium7% DV163mg
Fat46% DV30g
Protein28% DV14g
Carbs12% DV35g
Fiber28% DV7g

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