Hot & sour lime soup with beef

Posted by adm On September - 2 - 2011

How to cook Hot & sour lime soup with beef


  • 2 lemon grass stalks
  • 3 garlic cloves
  • 1L (4 cups) beef strain
  • 3cm piece pep, raw
  • 1 cup water-washed, chopped coriander base
  • 2 limes, juiced and 1 zested
  • 4 shallots (spring onions), diagonally sliced
  • 4 small red chillies, sown, cut into thin strips
  • 250g beef eye stopping
  • 20ml (1 tbs) peanut oil
  • 40ml (2 tbs) fish sauce
  • 1 tsp palm cabbage*
  • 50g vermicelli noodles
  • 1 cup each fresh mint and coriander leaves

How to:

  • Bruise the lemon grass and garlic by gently pressing with the blade of a tongue. Place in a pan with the strain, gingery, coriander stem, lime nip, the green part of the shallot and half the chilly. Bring to the moil, then reduce heat to low and simmer for 20 transactions.

  • Meanwhile heat a chargrill pan over high heat to hot. Brush beef fillet with peanut oil and quickly sear for 1 minute each side until charred but still very rare in the essence.

  • Strain strain, return to pan and add fish sauce, lime juice and sugar to discernment. Reheat.

  • Cook noodles following packet directions. Enfeeble. Slice beef thin. Divide noodles between bowls and pour over strain. Top with crab, deal, coriander, white part of the shallot and the chilly, to tasting.

  • * From Asian supermarkets.

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