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Thai-style beef noodle broth
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300g essential Waitrose British beef escalope, cut into short strips
1½ tbsp fish sauce
1½ tsp dark brown soft sugar
200g medium egg noodles
2 tbsp Cooks’ Ingredients thai green curry paste
1 tsp vegetable oil
1 litre chicken or vegetable stock
400ml can reduced fat coconut milk
250g cup mushrooms, sliced
2 tbsp lime juice
handful coriander leaves
1. Marinate the strips of beef in 1 tbsp fish sauce and 1 tsp sugar for 10 minutes. Meanwhile, cook the noodles in boiling water according to pack instructions.
2. Fry the curry paste in the oil for 2 minutes, then add the stock and coconut milk and bring to the boil. Simmer for 5 minutes, then add the remaining fish sauce and sugar, the mushrooms and the beef.
3. Simmer for 3 minutes before adding the noodles and lime juice. Stir until heated through. Season, if needed, then serve with a scattering of coriander.
Typical values per serving:
This recipe was first published in September 2011.