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Spicy Thai Noodle Soup With Sliced Aberdeen Angus Steak
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If you prefer chicken soup, replace the beef stock with chicken stock. When simmering, drop in a chicken breast fillet and poach for 8-10 minutes, until cooked through. Remove and tear into shreds. Continue from Step 3, substituting chicken for steak.
Typical values per serving:
This recipe was first published in February 2007.