Soak soybeans in water overnight. Cook the soaked soybeans without salt for approx. 2 hours until soft, drain and allow to drain. Roast the almonds in a pan without fat until brown, remove
Chop the cooked soybeans, almonds and 2 tablespoons of soy sauce in the food processor, adding some water if necessary. Mix the mixture in a bowl with flour, caraway seeds, coriander and sesame seeds to a firm mass. Remove the outer leaves from the lemon grass. Cut 2 lemongrass sticks diagonally in half. Form small balls from the mixture with wet hands and place 2-3 on each of the halved lemongrass stalks
Wash the lime leaves. Peel galangal and cut into thin slices. Finely chop the rest of the lemon grass. Wash, clean and chop the chilli. Peel and finely chop shallots and carrots. Heat 3 tablespoons of oil in a saucepan. Sweat shallots, carrots and saffron in it
Add coconut milk and broth and bring to the boil. Add lime leaves, galangal, lemongrass and chilli, season with salt, simmer for about 5 minutes. Add lemon juice, season with sugar and 1-2 tbsp. soy sauce and simmer for another 2 minutes. Remove from the stove, sieve, stir in chilli sauce, heat up again
Heat 2 tablespoons of oil in a coated frying pan. Fry the skewers for 5-6 minutes while turning. Arrange soup and skewers, garnish with coriander. (Lime leaves are not eaten with the soup.) Jasmine rice tastes good with this
Waiting time approx. 12 hours. Tip: The soup tastes more intense if you prepare it the day before