This hearty soup is almost a meal in itself. Use a tender cut of beef, such as filet mignon, for best results.
5 min
PREP TIME
10 min
COOK TIME
260
CALORIES
16
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 8 cups (2 liter) Beef Cooking Stock or Chicken Cooking Stock
- 1 cup (250 milliliter) sliced carrots
- 1 tablespoon (15 milliliter) minced garlic
- 1 tablespoon (15 milliliter) minced ginger
- 1 tablespoon (15 milliliter) Fish Sauce
- 1 tablespoon (15 milliliter) rice vinegar
- 1 teaspoon (5 milliliter) soy sauce
- 1 teaspoon (5 milliliter) minced fresh chili
- 1 stick cinnamon
- 2 whole star anise (optional)
- 1 package (250 gram) Thin Rice Noodles
- 1/2 cup (125 milliliter) sliced green onions
- 1 tablespoon (15 milliliter) lime juice
- 12 ounce (375 gram) sirloin steak (or other cut of beef), thinly sliced
- 1/4 cup (60 milliliter) roasted unsalted peanuts, crushed
- 1/2 cup (125 milliliter) each julienned fresh mint, cilantro and basil
Preparation
- 1 In large saucepan on medium-high heat, combine stock, carrots, garlic, ginger, fish sauce, vinegar, soy sauce, chili, cinnamon, star anise. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavours.
- 2 Stir in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.
- 3 Remove cinnamon and star anise before serving. Ladle into soup bowls. Sprinkle top with peanuts, mint, cilantro and basil.
-
4
Thai Kitchen Tip:
o For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.
NUTRITION INFORMATION
(per Serving)
GET GREAT RECIPE IDEAS BY CREATING YOUR FLAVOUR PROFILE.
SIGN UP WITH EMAIL
Already have an account? Log in now.