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
200 g, trimmed
lean beef rump steak
320 g, (Buy 400g) fat trimmed, thinly sliced
shelf fresh wheat noodles
125 g, fresh thin noodles
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.