Rice noodle soup with beef

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
5 1
COOK TIME
270 mins
TOTAL TIME
270 mins

Ingredients

Servings: 6
  • 1.5 kg Beef bones (alternatively dissolve 2 tbsp. instant meat stock in 1 l hot water)
  • 4 Star Anise
  • 1 Cinnamon stick
  • 2 Cardamom Capsules
  • 7-10 Tbsp salt, pepper
  • 400 g Rice ribbon noodles
  • 150 g Mung bean sprouts
  • 3 Spring onions
  • 1–2 red chillies
  • 1 Organic Lime
  • 4-5 Stem(s) Coriander, mint and Thai basil
  • 250 g Fillet of beef

Directions

  1. 1

    For the meat broth, rinse the bones cold and bring them to the boil in a large saucepan with 2 litres of water. Drain the bones. Slowly bring the bones and 2 1⁄2 l of fresh water to the boil and simmer at low heat for 3-4 hours.

  2. 2

    Skim off the resulting foam from time to time. Pour the broth through a fine sieve.

  3. 3

    For the soup, roast anise, cinnamon and cardamom in a large pot while stirring until the spices start to smell. Add 1 l meat stock and bring to the boil. For the self-cooked stock season with approx. 2 teaspoons of salt.

  4. 4

    Simmer for about 10 minutes. Pour soup through a fine sieve.

  5. 5

    Soak the pasta in cold water for about 20 minutes. Briefly pour boiling water over the sprouts and let them drain. Clean, wash and chop the spring onions. Clean, wash and cut chillies into thin rings with seeds.

  6. 6

    Wash the lime hot, dab dry and quarter it. Wash the herbs, shake dry and pluck off the leaves.

  7. 7

    Bring the soup back to the boil. Dab fillet dry and cut into thin slices. Arrange drained noodles, sprouts, spring onions and fillet in soup bowls. Pour boiling broth over them. Add chilli, lime and herbs and season the soup to taste.

Nutrition Facts

KCAL
380 kcal
CARBS
67 g
FATS
3 g
PROTEINS
19 g