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
Preparation
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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.
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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)
Grilled Cauliflower Steaks with Mushrooms and Onions
![Grilled Cauliflower Steaks]()
Grilled Cauliflower Steaks with Mushrooms and Onions
