zoom Thai-style beef noodle broth
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    Thai-style beef noodle broth

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    Thai-style beef noodle broth

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    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.

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