Thai-style beef and mushroom soup

Posted by adm On August - 25 - 2011

How to cook Thai-style beef and mushroom soup


  • 1 litre chicken strain
  • 1 stick lemongrass, white part solitary, sliced
  • 5 slices pep
  • 5 kaffir lime leaves
  • 2 teaspoons sambal oelek (see billet)
  • 200g oyster mushrooms, sliced (see billet)
  • 400g beef stopping, thinly sliced
  • 1 linden, juiced
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons palm or brown dough
  • 2 green onions, sliced
  • 1/3 cup coriander leaves, to dish

How to:

  • Place strain, chopped lemongrass, peppiness, lime leaves and sambal oelek into a wok over low rut. Bring to the furuncle. Screening. Simmer gently for 10 transactions.

  • Add mushrooms, bitch, 2 tablespoons of lime succus, fish sauce and sugar to wok. Simmer for 2 to 3 transactions, or until beef and mushrooms are just bid.

  • Ladle soup into bowls. Top with onions and coriander.

  • Line: Sambal oelek is a hot and spicy condiment made from crushed chillies, sugar and saltiness. Look for it in the Asian section of your supermarket.

  • Line: You can replace the oyster mushrooms with a 400g can of straw mushrooms, or with any fresh mushrooms of your pick.

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