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Thai-style beef and mushroom soup
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 1 litre Masserl chicken style liquid stock
  • 1 stick lemongrass, white part only, chopped
  • 5 slices ginger
  • 5 makrut lime leaves
  • 2 tsp sambal oelek (see note)
  • 200g oyster mushrooms, sliced (see note)
  • 400g beef fillet, thinly sliced
  • 1 lime, juiced
  • 48.80 gm fish sauce
  • 30.00 ml palm sugar or brown sugar
  • 2 green onions, sliced
  • 82.50 ml coriander leaves, to serve
Instructions:
  • In a wok over low heat, add stock, lemongrass, ginger, lime leaves, and sambal oelek. Bring to a boil, cover, and simmer gently for 10 minutes.
  • Combine mushrooms, beef, lime juice, fish sauce, and sugar in a wok and simmer until beef and mushrooms are tender, for about 2 to 3 minutes.
  • Pour the soup into bowls and garnish with onions and fresh coriander.

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