Supo Mamoe. Lamb Soup

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than lamb.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

rice vermicelli

🥗Healthier: whole grain noodles

💰Cheaper: regular spaghetti

Whole grain noodles offer more fiber.

bean sprouts

🥗Healthier: broccoli sprouts

💰Cheaper: cabbage

Broccoli sprouts provide similar crunch and nutrition.

Boil leftover lamb for 20 minutes until defrosted and cleaned.

Pour boiling water into a pot and boil until the fat rises and the meat starts cooking.

Skim off the fat from the surface of the boiling lamb.

Add fresh onion and squash garlic into the pot for flavor.

Cook until the lamb is soft and the fat is floating on top.

Rinse the ham bone and add it to the pot for a smoky flavor.

Add 1 teaspoon of sweet paprika to the soup.

Ensure the lamb is cooked well and check for excess fat before purchasing.

Soak 2 small noodles in cold water to soften them for later use.

Add the juice of one lemon to the soup and keep the lemon rind in while cooking.

Add capsicum and the soaked noodles to the pot.

Bring the soup back to a boil and add the fresh mint.

Add any remaining vegetables from the fridge to avoid waste, including tomato and spring onion.

Bring the soup to a boil and then turn it off, letting it settle for 15-20 minutes before serving.

Skim off the fat that rises to the top before serving the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary