Curried Soup (Soto)
6 servings
 | 1 pound. stew meat (or boneless chicken meat cut in 1 inch pieces) |
| 1 tbs. vegetable oil |
| 1 tsp. shrimp paste |
| 2 slices of fresh ginger or 1 tbs. ginger powder |
| 1/2 tsp. turmeric |
| 1 tbsp. curry powder (optional) |
| 1 large onion chopped |
| 3 cloves garlic chopped |
| salt and pepper to taste |
| 2 hard boiled eggs sliced (optional) |
| 1/2 cup sliced celery stalk |
| 1 bundle of rice noodles (pre soaked in hotwater) |
| 1/2 cup diced scallion |
| 1/2 cup fried crisp onion |
| 1 bunch of green onions chopped in 1/4 inch pieces with the green's |
Wash the beef put in a pan add water to cover(6 to 8 cups). Bring to a boil reduce heat and simmer 20 minutes. Heat oil and brown onion and garlic, add all other ingredients and simmer 2 minutes, than add to the beef stock, and cook 20 minutes longer. Cut the pre-soaked rice noodles in small pieces. (the use of scissors is recommended) Serve hot with onion flakes and sliced egg on top. Serve soy- or hot sauce on the side
