• 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


  1. 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.

  2. 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.

  3. 3

    Ladle into soup bowls and garnish with the remaining chilli and the coriander.

Nutritional Details

Each serving provides
  • Energy 1114kj 266kcal 13%
  • Fat 6.5g 9%
  • Saturates 2.1g 11%
  • Sugars 4.3g 5%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 230kj/55kcal

Each serving provides

21.0g carbohydrate 2.9g fibre 29.4g protein

Also in these Scrapbooks

Back to top