Asian Beef and Rice Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I really enjoyed this soup. I found this recipe in the Womans Weekly and hubby and I tried it for the first time on the weekend. I love winter because we get to eat yummy soups! Ingredients:
6 cups water |
2 cups beef consomme |
1 onion, finely chopped |
5 cm piece fresh ginger, peeled and grated |
2 garlic cloves, thinly sliced |
1 tablespoon sambal oelek |
2 tablespoons fish sauce |
1 tablespoon brown sugar |
450 g fresh rice noodles |
500 g rump steak, sliced thinly |
1 cup bean sprouts |
1/2 cup lightly packed fresh mint leaves |
lemon wedge, for serving |
Directions:
1. Place the water, consomme, onion, ginger and garlic in a large saucepan. Bring to the boil.
2. Add sambal oelek, fish sauce and sugar and simmer uncovered for 1 minute.
3. Prepare noodles according to packet instructions. Divide the noodles among serving bowls.
4. Drop steak into simmering broth and cook for between 15 and 30 minutes making sure the steak is cooked through but not tough.
5. Pour broth and steak over noodles and top with bean sprouts and mint.
6. Squeeze lemon over if you require an extra tang.
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