Thai – Beef Soup with Noodles – Kuay Tiaw Nua Puai
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g meat, tender beef boiled meat
- 500 g beef, brisket or oxtail
- 2 ½ liters cold water
- 1 large onion (s), unpeeled, halved
- 2 tablespoon soy sauce, dark
- 4 tablespoon fish sauce
- 4 tablespoon soy sauce, light
- salt and pepper
- 1 teaspoon pepper, whole, black
- 1 teaspoon sugar
- 6 clove (s) garlic, chopped
- 12 cm cinnamon, whole
- 3 piece (s) anise (star anise), whole
- 6 root / s coriander, cleaned and chopped
- 2 medium carrot (s), cut into large pieces
- 0.25 piece ¼ (s) celeriac, cleaned, cut into large cubes
- 5 cm galangal, thinly sliced
- 250 g rice noodles, soaked in cold water for 20 minutes
- 250 g bean sprouts, blanched for 1 minute
- 3 stalks coriander, roughly chopped, with stalks
- 5 spring onions, cut into 3 cm julienne
- Oil, garlic oil
- Vinegar (chilli vinegar)
Print Recipe
Pin Recipe Instructions
- Bring the soup meat with the spices and vegetables to the boil, add the tender meat and let simmer for about 1 ½-2 hours until it is soft. Let the meat cool in the broth, then cut off the fat and the whites, and cut the meat into thin slices or small cubes. Put aside. Degrease the broth and pour it through a fine sieve. So far you can prepare the soup the day before. Reheat.
- Cook the pasta in boiling water for 3-4 minutes or according to the instructions on the package.
- For the garlic oil, fry 2 tablespoons of garlic in 6 tablespoons of oil until golden brown, then pour off the oil into a bowl. For the chilli vinegar, mix chopped red chilli pepper with rice or coconut vinegar.
- To serve, place some pasta and sprouts in large soup bowls, add the stock and some finely chopped tender meat. On top are garlic oil, coriander, spring onion, and chili vinegar to taste.
- As a variant, you can also cook carrot slices, celery slices and strips of Chinese cabbage in the broth until they are firm to the bite. Chinese egg noodles also go very well.
- For a party or a buffet, it is advisable to mix pasta, inserts and trimmings in the soup pot. Then the bean sprouts do not need to be blanched.
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