Warm up with a Winter Soup

Spicy Beef and Rice Noodle Soup

  • SERVES 4


4 cups Organic beef stock
2/3 cup cold pressed grapeseed oil
3 oz/85 g rice vermicelli noodles
2 shallots, thinly sliced
2 garlic cloves, crushed
1-inch/2.5-cm piece fresh gingerroot, thinly sliced

1 tenderloin, about 8 ozl225 g, cut into thin strips

2 tbsp. green Thai curry paste (Thai Kitchen brand makes a gluten free, curry paste)
2 tbsp. Gluten free, low sodium soy sauce
1 tbsp. Thai fish sauce
chopped fresh cilantro, to garnish

1. Pour the stock into a large pan and bring to a boil.

Meanwhile,heat the oil in a preheated wok or large skillet over high heat. Add a
third of the noodles and fry for 30 seconds, or until crisp and puffed up.
Remove with tongs, then drain on paper towels and set aside. Discard
all but 2 tablespoons of the oil.

2. Add the shallots, garlic, and ginger to the wok or skillet and stir-fry
for 1 minute. Add the beef and curry paste and stir-fry for an additional
3-4 minutes, or until tender.

3. Transfer the beef mixture, the uncooked noodles, soy sauce, and
fish sauce to the pan of stock and simmer for 2-3 minutes, or until the
noodles have swelled. Serve hot, garnished with cilantro and the
reserved crispy noodles.

This soup is also delicious with the addition of broccoli,baby Bok Choy, sliced mushrooms, or sliced Napa Cabbage. Just add to the stock with the noodles and simmer until noodles are done.


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