Thai Beef Noodle Soup

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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

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