Thai beef noodle soup

Thai beef noodle soup

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Recreate your favourite Thai takeaway with this creamy coconut, beef and noodle soup.

The ingredient of Thai beef noodle soup

  1. 100g rice vermicelli noodles
  2. 600g Coles Australian Beef Scotch Fillet, trimmed
  3. 2 teaspoons peanut oil
  4. 3 spring onions, thinly sliced
  5. 4 cups (1L) Campbells Real Soup Base - Asian
  6. 150g snow peas, trimmed, thinly sliced
  7. 1 lime, juiced
  8. 1 cup (250ml) coconut milk
  9. Coriander leaves, to serve
  10. Thinly sliced red chilli, to serve
  11. Lime wedges, to serve

The instruction how to make Thai beef noodle soup

  1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain.
  2. Heat a barbecue grill or chargrill on medium-high. Season steaks. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Meanwhile, heat oil in a large saucepan over medium-low heat. Add spring onion and cook for 2 mins. Add soup base. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add snow peas, lime juice and coconut milk and simmer for 5 mins or until heated through.
  4. Divide noodles among serving bowls. Ladle soup over the noodles. Top with beef, coriander and chilli. Serve with lime wedges.

Nutritions of Thai beef noodle soup

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calories: https://schema.org
calories: NutritionInformation

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