Beef and vegetable tom yum soup
Tom yum paste
Beef stock, liquid, salt-reduced
4 cup(s), (1 litre)
Kaffir lime leaves
100 g, halved
1 bunch(es), cut into thirds
Canned bamboo shoots, rinsed, drained
1 225g can
200 g, trimmed
Lean beef rump steak
320 g, (buy 400g) fat trimmed, thinly sliced
Fresh egg noodles
125 g, thin variety
½ cup(s), Thai variety
- Cook the paste in a large saucepan over medium-high heat for 1 minute or until fragrant. Add the stock, 2 cups (500ml) water and lime leaves and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until the flavours infuse.
- Add the mushroom, broccolini and bamboo. Simmer, uncovered, for 2 minutes or until just tender. Add the snow peas and beef. Simmer for 1-2 minutes or until the beef changes colour. Discard the lime leaves.
- Meanwhile, prepare the noodles following packet instructions or until just tender. Drain and divide noodles among serving bowls. Top with the soup mixture, basil and coriander leaves.