Spicy Beef Soup with Herbs ( Soup Nua Samoon Prai )
Serves 4
Ingredients
Method
4 Coriander (Fresh roots)
4 Thai Garlic Cloves
½ tsp. Pepper (Ground, White)
1 tsp. Cardamom Seeds
1 tsp. Cumin Seeds
½ Lemongrass (Finely Chopped)
2 cm. Galangal
150 g. Rump Steak Thinly Sliced
100 g. Potatoes
750 ml. Beef Stock (Fresh)
4 Tomatoes (Fresh Quartered)
1 Onion (Medium) Diced
1 Lemongrass Stalks Sliced on the diagnol into large slices
4 Kaffir Lime Leaves Torn In Half
3 Celery Leaves and Stalks Chopped
5 Chilli (Red Birds Eye ) Crushed
2 tbsp. Lime Juice
1 tbsp. Sugar (Granulated)
3 tbsp. Fish Sauce
Pound coriander roots, garlic, pepper, coriander seeds, galangal, finely chopped lemongrass with tough outer leaves removed, cumin and coriander until well blended. Set aside.
Bring the stock to the boil in a saucepan and add the paste, followed by the Kaffir lime leaves, potato chunks, tomatoes and chopped white onion. Cook for 10 minutes then add the beef. Skim off any impurities on the surface of the soup.
Add the sugar and fish sauce.
Once the potatoes are cooked add the chopped celery and the chillies. Turn off the heat and add the lime juice.
Garnish with coriander leaves.