Rice Noodle Soup with Lamb
6 servings
15 minutes
Rice noodle soup with lamb is a fragrant and rich dish from Chinese cuisine, where spices and fresh ingredients harmoniously combine. Thin slices of lamb sautéed with star anise, onion, and garlic give the soup a deep meaty flavor, while rice noodles add a delicate texture. Freshness comes from cilantro and lime, while fish sauce and chili provide spiciness and an Eastern character. This soup perfectly warms on cool days, filling you with energy and awakening your appetite. It is served hot to enjoy the rich bouquet of Eastern aromas and is great as a standalone dish or part of a traditional Chinese dinner.
1
Pour oil into a heated wok pan and fry sliced lamb, onion cut into half rings, coarsely chopped garlic, and star anise.
- Lamb fillet: 200 g
- White onion: 1 head
- Garlic: 4 cloves
- Anise (star anise): 4 pieces
- Sesame oil: 20 ml
2
Once the meat is fully cooked, pour beef broth into the pan and cook the soup for two minutes until it starts to boil confidently.
- Beef broth: 3 l
3
Then add the rice noodles and cook for another two minutes, after which add the chopped Chinese cabbage to the wok and squeeze the juice from two limes. Wait for the liquid to start boiling again, add the coarsely chopped cilantro, fish sauce, and sliced bell pepper. Turn off the heat. Cover and let it sit for a minute. Then serve on plates.
- Rice noodles: 200 g
- Chinese cabbage: 0.5 piece
- Lime: 2 pieces
- Coriander: 1 bunch
- Fish sauce: 2 tablespoons
- Chili pepper: 1 piece