© J Sainsbury plc 2020
Thai beef noodle soup
Almost as speedy as an instant soup, this Thai beef and noodle broth is far fresher and more flavoursome
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Ready in 15 minutes
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Cooking time 10 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 1 litre fresh beef stock
- 1 red chilli, washed, deseeded and shredded
- 1 tbsp Thai red curry paste
- 150g runner beans
- 150g peas
- 2 nests fine egg noodles
- 350g beef rump steak, trimmed of fat
- 100g fresh beansprouts
- 15g fresh coriander, washed and roughly chopped
Method
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1
Pour the beef stock into a large pan with 500ml cold water. Add half the chilli and the Thai paste and bring to a simmer. Add the green beans, peas and noodles and simmer gently for 5 minutes.
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2
Meanwhile, fry the steak for 2 minutes on each side in a large frying pan, or longer if you prefer it with no pink in the middle. Set aside to rest for 5 minutes. Cut into thin slices, then add to the soup with the beansprouts to heat through.
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3
Ladle into soup bowls and garnish with the remaining chilli and the coriander.
