- 3 tbsp vegetable oil
- 1 cm lengkuas, bruised
- 1 lemon grass stalk, bruised
- 2 daun jeruk purut (lime leaves)
- 1/2 kg brisket cut to 2×2 cm cubed Continue reading
In a large soup pot, simmer the broth and rice until the rice is thoroughly cooked, about 20 minutes. Meanwhile, in a large bowl, mix the yogurt, flour, and egg yolks thoroughly.
Slowly add about 1 cup of the hot broth to the yogurt mixture, stirring until mixed well. When a smooth consistency, add to remaining broth and slowly bring to a boil. Lower heat and simmer for 10 minutes. Add salt to taste.
In a small pan, melt the butter and add the mint flakes. Drizzle over the soup to serve!