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Recreate your favourite Thai takeaway with this creamy coconut, beef and noodle soup.
The ingredient of Thai Beef Noodle Soup
- 100g rice vermicelli noodles
- 600g coles australian beef scotch fillet trimmed
- 2 teaspoons peanut oil
- 3 spring onions thinly sliced
- 4 cups 1l campbells real soup base asian
- 150g snow peas trimmed thinly sliced
- 1 lime juiced
- 1 cup 250ml coconut milk
- coriander leaves to serve
- thinly sliced red chilli to serve
- lime wedges to serve
The Instruction of thai beef noodle soup
- place noodles in a heatproof bowl and cover with boiling water set aside for 5 mins to soften drain
- heat a barbecue grill or chargrill on medium high season steaks cook for 2 3 mins each side for medium rare or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest thinly slice
- meanwhile heat oil in a large saucepan over medium low heat add spring onion and cook for 2 mins add soup base bring to the boil reduce heat to low and simmer for 5 mins add snow peas lime juice and coconut milk and simmer for 5 mins or until heated through
- divide noodles among serving bowls ladle soup over the noodles top with beef coriander and chilli serve with lime wedges
Nutritions of Thai Beef Noodle Soup
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