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Thai Style Beef Noodle Soup
This might just be the perfect soup for a mild winter — or the hottest summer — thanks to the bright lime flavor and some slight peppery heat. Ingredients
- The Beef
- 1 lb – top round, sirloin or flat-iron steak
- 1/8 cup – honey
- 1/8 cup – ketchup
- 1/2 cup – dark soy sauce
- 2 Tablespoons – Chili garlic paste
- Combine honey, ketchup, soy sauce and chili garlic paste. Cover meat and marinade for at least 1-2 hours. (Marinade longer for deeper flavor, up to 18-24 hours.)
- The Stock
- 3 quarts – Beef stock
- 1 – large onion, quartered
- 5 – garlic cloves, cut into chunks
- 6 – Kaffir Lime leaves, torn
- 1 teaspoon – ground coriander seed
- 1 teaspoon – red pepper flakes
- Juice of two small limes, plus grated rind of one small lime
- Ginger Root (about the size of a half dollar, and at least 1/2 inch thick), quartered
- Stems from a cilantro bunch (break off below the tie)
- The Vegetables
- 8 oz. – Fresh mushrooms, quartered
- 8 oz – Fresh mung sprouts
- 2 cloves – Garlic, chopped
- Cilantro leaves
- Green Onions
- Rice Noodles
Directions
- []The Stock
- Combine all ingredients in a large stockpot. Bring to a boil. Reduce heat to a simmer. Cook about an hour, until the stock has reduced slightly. Add lime juice and grated rind. Allow stock to sit for about 10-15 minutes. Strain through a wire mesh sieve. Rewarm.
- The Beef
- Combine honey, ketchup, soy sauce and chili garlic paste. Cover meat and marinade for at least 1-2 hours. (Marinade longer for deeper flavor, up to 18-24 hours.) Grill beef until medium, about three minutes per side. Remove from grill and let rest for about 10 minutes. While beef is resting, stir fry the vegetables.
- The Vegetables
- In two tablespoons vegetable oil, stir fry mushrooms, sprouts and garlic until vegetables are crisp tender, about five minutes. Set aside.
- Cook rice noodles per the package instructions. Place servings in bowls. Slice beef thinly, and place portions in each bowl atop rice noodles. Add serving of stir-fried vegetables. Top with hot stock. Garnish with fresh cilantro leaves and sliced green onions.
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