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


( Food Measurement Conversion )

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

Simple Thai Soup Recipe



Have You Tried These Other Thai Soup List?

Pa Pai (Thai Spring Rolls) Recipe

Although Chinese in origin, deep-fried spring rolls are popular dish on Thai menus. These crispy and golden look are difficult to resist. Many pre-made spring rolls are easily found in many frozen section of supermarkets, but a homemade spring rolls are much better because you know its content and the […][...]

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...

*