Spicy Beef Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, (shoulder)
- 1 ½ liters water
- 2 stalks lemongrass
- 6 kaffir lemon leaves (magrood leaves)
- 1 piece (s) galangal, (approx. 5 cm)
- 6 chilli pepper (s), fresh large red Thai
- 1 bunch basil, (Bai Grapau, hot, red Thai basil)
- 300 g mushrooms, fresh
- 2 medium tomato (s)
- 5 tablespoon fish sauce
- 4 tablespoon lime juice
- 0.5 teaspoon ½ chili powder
Print Recipe
Pin Recipe Instructions
- Cut lemongrass into pieces about 3 cm long, thinly slice galangal, quarter the magrood leaves.
- Cut the prepared beef into bite-sized pieces, removing the tendons. Put 1 1/2 l of water in a saucepan or large wok, add the meat, lemongrass, galangal and lemon leaves and bring everything to a boil. Simmer over medium heat with the lid half open for about 1 1/4 hours.
- In the meantime, wash and core the chili peppers and cut across into fine slices. Wash the basil, shake dry and pluck the leaves. Clean and quarter the mushrooms. Quarter the tomatoes and remove the stem from the top.
- When the meat is tender, add the mushrooms, tomato quarters and fish sauce and cook everything over a medium heat for about 2 minutes.
- Finally stir in the lime juice, chillies, chilli powder and the basil leaves.
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