Thai Beef Soup with Coconut, Lemongrass, and Noodles
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Ingredients

  • For Beef
  • 1 pound skirt steak, cut across the grain into pieces 1 inch long and 1/8 inch thick.
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  •  
  • For Soup Base
  • 3 cans (14 ounces each) coconut milk
  • 3 stalks lemongrass, tough outer leaves removed
  • 3 tablespoons minced ginger
  • 3 kaffir lime leaves, or 1 teaspoon lemon zest
  • 1 stalk celery, diced (about 1/2 cup)
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons minced garlic
  • 1/4 cup minced cilantro
  • 1 cup dry white wine
  •  
  • For Vegetables and Noodles
  • 3 Roma tomatoes
  • 1 tablespoon olive oil
  • 1 sweet onion, finely diced
  • 3 scallions, finely sliced
  • 1 carrot, finely sliced
  • 5 ounces dry rice noodles (or jasmine rice noodles)
  • 1/2 cup finely sliced basil

Instructions

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