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Thai beef noodle soup
Thai beef noodle soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Make indulgent coconut beef noodle soup inspired by Thai takeout.
Ingredients:
  • 1l soup base
  • 100g rice vermicelli noodles
  • 600g Beef Scotch Fillet, trimmed
  • 9.20 gm peanut oil
  • 3 spring onions, thinly sliced
  • 150g snow peas, trimmed, thinly sliced
  • 1 lime, juiced
  • 250ml coconut milk
  • Coriander leaves, to serve
  • Thinly sliced red chilli, to serve
  • Lime wedges, to serve
Instructions:
  • Place the noodles in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes to soften, then drain.
  • Preheat a barbecue grill or chargrill to medium-high. Season the steaks and grill for 2-3 minutes on each side for medium-rare or until cooked to your preference. Transfer to a plate, cover with foil, and rest for 5 minutes before thinly slicing.
  • Heat oil in a large saucepan over medium-low heat. Sauté spring onion for 2 mins. Stir in soup base and bring to a boil. Reduce heat and simmer for 5 mins. Add snow peas, lime juice, and coconut milk. Simmer until heated through, about 5 mins.
  • Distribute noodles into serving bowls. Pour soup over noodles. Add beef, coriander, and chili on top. Serve with lime wedges.

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