John Myers
Beef Soup with Lemongrass
The perfect beef soup with lemongrass recipe with a picture and simple step-by-step instructions.
- 400 g Beef rump steak
- 1,2 liter Vegetable broth
- 2 Garlic cloves
- 1 pole Lemongrass
- 2 cm Fresh ginger
- 2 Tomatoes
- 2 tbsp Fish sauce
- 3 tsp Rice vinegar
- 0,5 bunch Coriander
- Salt and pepper
- Peel off the garlic cloves and roughly chop them. Peel the ginger and cut into thin slices. Cut off the root end of the lemongrass, remove the coarse husks and cut into thin rings. The vegetable broth with garlic, lemongrass, ginger, fish sauce and vinegar in one Mix the pot. Bring to the boil over high heat and simmer for 10 minutes.
- Spring onions, clean, wash and cut into 2cm long pieces. Wash tomatoes, cut in half and eighth, removing the stalks. Cut the meat into 2cm thick slices, then into 1cm thick strips. First add the tomatoes and spring onions to the stock, after about 5 minutes add the meat and let it steep for about 5 minutes.
- Pluck the coriander leaves from the stalks. Season the beef soup with lemongrass with salt and pepper, distribute on four plates (or bowls), garnish with coriander and serve.
Facebook Comments