Thai-style Beef Soup
- 3 ½ cups Beef broth
- 11 ozs Beef
- 2 carrots
- 2 red Bell pepper
- 7 ozs String bean
- 2 chili peppers (finely chopped)
- 1 bunch scallions
- 3 ½ ozs ribbon pasta
- 1 Lemongrass (slightly crushed)
- 2 Kaffir lime leaves
- hot Chili sauce
- Fish sauce
1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot mit Deckel, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 Tablespoon, 1 Measuring cups
Cook the pasta in boiling, salted water according to instructions on the packet until al dente. Rinse under cold water, then drain.
Wash the beef and pat dry. Cut into thin strips.
Peel the carrot and cut into strips.
Wash the bell pepper, cut in half, remove the seeds and cut into strips.
Wash the string beans, clean and cut diagonally into rings.
Wash the scallions, clean and cut diagonally into rings.
Bring the beef broth, lemon grass and Kaffir lime leaves to a boil. Add the beans and the carrots and simmer for about 5 minutes. Now add the scallions and the bell pepper and simmer for a further 5 minutes. Add the pasta and the beef for the last 4 - 5 minutes. Season with chili sauce and fish sauce. Remove the lemon grass and the lime leaves and serve.