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Tomato and Lamb Soup

Soups and Congees

Tomato and Lamb Soup
2 Tablespoons vegetable oil
1 Tablespoon minced fresh ginger
3 cloves fresh garlic, minced
1/2 pound minced lamb shoulder
1 teaspoon coarse salt
2 ripe tomatoes, peeled
1/2 pound egg noodles, cooked and drained when almost soft
1 cup chopped fresh spinach
1/4 cup chopped fresh coriander
1. Heat oil in a large soup pot, and then stir-fry ginger, garlic, and the lamb until the meat is no longer pink.
2. Add salt and tomatoes and six cups of water and bring to the boil, then reduce heat to a simmer.
3. Next, add the noodles and the spinach, and when the spinach has wilted, add the coriander and out all in a pre-heated soup tureen, and serve.

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