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Thai beef noodle soup

Tuck into this steaming bowl of goodness that takes just minutes to prepare.

Ingredients (serves 2 to 4):
A bunch of coriander, with leaves, stems and roots
1/4 cup canola oil
3 tbsp chopped garlic
8 cups water
1 beef stock cube
2 tbsp Bovril
2 tbsp fish sauce
1 tbsp light soya sauce
2 spring onions, chopped
150g rice noodle sticks, soaked for at least 8 minutes
120g shabu shabu beef
A bunch of chye sim or any leafy vegetable

To garnish:
Fried shallots
Spring onions
Chopped red chillies

1. Separate the roots from the stems and leaves of the coriander. Finely chop the stems and leaves, and set aside.
2. In a frying pan, heat the oil and fry the garlic till golden. Set aside.
3. Place the water, coriander roots and beef stock cube in a saucepan and bring to a boil. Add the Bovril, fish sauce, light soya sauce, spring onions, and coriander stems and leaves.
4. Add 1 tbsp of fried garlic to the soup.
5. Add the noodles, shabu shabu beef and chye sim. Cook for 2 minutes.
6. To serve, divide into portions and top with 1 tsp of fried garlic each, and garnish with fried shallots, spring onions and red chillies.

For a stronger herb flavour, add parsley, basil and mint to the soup.

Recipe source: Simply Her magazine (Mar 2009)

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