Tom Yam Neua – Spicy Beef Soup Recipe |
Ingredients: |
200 g fillet or striploin beef, chilled in the freezer for 30 minutes, very thinly sliced across the grain 1 liter water 2 stems lemon grass, bottom 7 in only, bruised and cut in 4-5 pieces 3 cm galangal, thinly sliced 4-5 kaffir lime leaves, torn 4-6 bird’s eye chilies, lightly bruised 2-3 tablespoons roasted Thai chili paste 1½ tablespoons fish sauce 1 medium ripe but firm tomato, cut in 8 wedges 2 tablespoons calamansi or lemon juice salt to taste several saw-tooth coriander (cilantro) leaves, torn, or fresh coriander leaves to garnish |
Method: Put the water, lemon grass, galangal, lime leaves, and chilies into a saucepan. Bring to the boil, lower the heat, and simmer uncovered for 5 minutes. Stir in the chili paste, fish sauce, tomato and calamansi juice. Simmer for 1 minute, then add the beef, and cook just until the beef is done. Taste and add salt, if desired, and a little more calamansi juice if it is not sour enough. Sprinkle with coriander leaves and serve hot with rice and other dishes. |
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