Beef and vegetable tom yum soup
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This comforting soup is hearty, healthy and ready in minutes.
Ingredients
Tom yum paste
2 tbs
Salt-reduced liquid beef stock
4 cup(s), (1 litre)
Kaffir lime leaves
4 individual
Shiitake mushrooms
100 g, halved
Broccolini
1 bunch(es), cut into thirds
Canned bamboo shoots, rinsed and drained
1 225g can
Snow peas
200 g, trimmed
Beef rump steak, raw
320 g, (buy 400g) fat trimmed, thinly sliced
Fresh egg noodles
125 g, thin variety
Fresh basil
½ cup(s), Thai variety
Fresh coriander
⅓ cup(s)
Instructions
1
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.
2
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.
3
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.
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