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Prep 5 mins
Cook 15 mins
I never use to be a big soup fan. But I am now converted. I love thai soups, they have so much flavor and textures. This is one of my husbands favorite soups. Try it see if you'll like it...bet you will.
- 4 cups beef stock, good quality
- 2⁄3 cup peanut oil
- 1⁄3 cup noodles, rice vermicelli
- 3 shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 inch ginger, fresh, thinly sliced
- 1 cup beef steak, thin strips
- 2 tablespoons curry paste, green
- 2 tablespoons soya sauce, thai if you can find it
- 1 tablespoon fish sauce
- 1 teaspoon lime juice, fresh
- 1 teaspoon sugar, brown (optional)
- 4 tablespoons cilantro, fresh, chopped, garnish
- Add the stock to a large pot and bring to a rapid boil, then reduce heat and allow to simmer.
- Heat the oil in a large skilled and add a third of the noodles and cook until they puff up. Doesn't take very long, watch carefully so it doesn't burn.
- Remove the noodles from the skillet, drain on paper towels and set aside until needed.
- Keep only 2 tbsp of oil and add the shallots, garlic and ginger and stir fry for 1 minute.
- Next add the beef and curry and fry for 4 minutes, until tender.
- Now add the beef, the uncooked noodles, soya sauce, fish sauce, lime juice and cilantro to the pot of stock and simmer 5 minutes.
- Serve garnished with the fried rice noodles.
An excellent soup with lovely Asian flavor. I could not find the Thai soya sauce and did not add the brown sugar, but the taste didn't seem to suffer for it. This served 2 of us, although we each could have probably eaten more. This is super easy too! Thanks for sharing.