Recipe by Baby Kato
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.
Top Review by JackieOhNo!
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.
- 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
Directions See How It's Made
- 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.