Thai Noodle Soup with Beef Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ bunch coriander greens
- 1 piece (s) ginger (walnut-sized)
- 250 g beef fillet (s)
- 2 tablespoon soy sauce
- 1 leek
- 1 carrot (s)
- 100 g celery
- 1 chilli pepper (s), red
- 1 teaspoon butter
- 1 tablespoon sesame oil
- 1.2 liters vegetable stock, instant
- some salt and pepper
- 100 g lass noodles
Print Recipe
Pin Recipe Instructions
- Rinse off the coriander and set aside a few leaves for garnish. Roughly chop the rest. Peel the ginger and grate finely. Rinse the beef fillet, pat dry, halve and cut into wafer-thin slices. Marinate with soy sauce, ginger and chopped coriander for 20 minutes.
- Cut the leek lengthways, rinse and cut into rings. Peel the carrot and celery, rinse and cut into fine strips. Cut into the chilli lengthways, core, rinse and cut into strips.
- Sweat the leek in hot butter and sesame oil. Deglaze with the broth, add the vegetables and simmer for 5 minutes. Season to taste with salt and pepper.
- Prepare the pasta according to the instructions on the packet. Drain well and fill with the raw, marinated fillet strips in soup bowls. Top up with boiling vegetable soup, garnish with the rest of the coriander and serve immediately. Krupuk (crab bread or crab chips) goes well with it.
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