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Thai Kitchen Recipes

Beef Noodle Soup

This hearty soup is almost a meal in itself. Use a tender cut of beef, such as filet mignon, for best results.



  • Cook Time:25 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium
6

Ingredients:

8 cups (2 L) beef or chicken stock

1 cup (250 mL) sliced carrots

1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce

1 teaspoon (5 mL) soy sauce

1 stick cinnamon

2 whole star anise (optional)

1 tablespoon (15 mL) minced garlic

1 tablespoon (15 mL) minced ginger

1 tablespoon (15 mL) rice vinegar

1 teaspoon (5 mL) minced fresh chile

1 package (250 g) Thai Kitchen® Thin Rice Noodles

1/2 cup (125 mL) sliced green onions

1 tablespoon (15 mL) lime juice

3/4 pound (375 g) beef, thinly sliced

1/4 cup (50 mL) roasted unsalted peanuts, crushed

1/2 cup (125 mL) each julienned fresh mint, cilantro and basil

Directions:

MIX stock, carrots, fish sauce, soy sauce, cinnamon, star anise, garlic, ginger, vinegar and chile in stockpot on medium-high heat. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavors.

STIR in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.

LADLE into soup bowls. Sprinkle top with with peanuts, mint, cilantro and basil.

 

Thai Kitchen Tip: For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.

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