Spicy Beef & Noodle Soup

Ingredients:


serves 4

  • 1-3/4 pints / 1 litre / 4 cups beef stock
  • 1/4 pint / 150 ml / 2/3 cup vegetable or peanut oil
  • 3 oz / 85 g rice vermicelli noodles
  • 2 shallots, sliced thinly
  • 2 garlic cloves, crushed
  • 1-inch / 2.5-cm piece fresh ginger, sliced thinly
  • 8-oz / 225-g piece fillet steak, cut into thin strips
  • 2 tbsp. Thai green curry paste
  • 2 tbsp. Thai soy sauce
  • 1 tbsp. fish sauce
  • chopped fresh cilantro, to garnish


( Cooking Conversions )

Procedures:

Pour the stock into a large pan and bring to a boil. Meanwhile, heat the oil in a wok or large skillet. Add a third of the noodles and cook for 10-20 seconds, until they have puffed up. Lift out of the oil with tongs, drain on paper towels, and set aside. Discard all but 2 tablespoons of the oil.

Add the shallots, garlic, and ginger to the wok or skillet and stir-fry for 1 minute. Add the beef and curry paste and stir-fry for an additional 3-4 minutes, until tender.

Add the beef mixture, the uncooked noodles, soy sauce, and fish sauce to the pan of stock and let simmer for 2-3 minutes, until the noodles have swelled. Serve hot, garnished with the chopped cilantro and the reserved crispy noodles.

Check Out More

Recipe Thai Soup



Have You Tried These Other Appetizer Thai?

Tom Kha Gai (Chicken and Coconut Milk Soup)

Chicken and Coconut Milk Soup

Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as […][...]

Corn & Crab Soup

Ingredients: serve 4 2 tbsp. vegetable or peanut oil 4 garlic cloves, chopped finely 5 shallots, chopped finely 2 lemongrass stalks, chopped finely 1-inch / 2.5-cm piece fresh ginger, chopped finely 1-3/4 pints / 1 liter / 4 cups chicken stock 14 oz / 400 g / 1-3/4 cups canned […][...]

Leave A Comment...

*