Spicy beef soup

Ingredients for 4 servings:

• 500 g beef (shoulder)
• 1 ½ liters of water
• 2 stalks of lemongrass
• 6 kaffir lime leaves (magrood leaves)
• 1 piece(s) of galangal (approx. 5 cm)
• 6 chili pepper(s), fresh large red Thai
• 1 bunch basil (Bai Grapau, spicy red Thai basil)
• 300 g mushrooms, fresh
• 2 m.-large tomato(s)
• 5 tbsp fish sauce
• 4 tbsp lime juice
• ½ tsp chili powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

Tom Saeb Nüa

Cut the lemongrass into approximately 3 cm long pieces, the galangal into thin slices, and quarter the magrood leaves. Cut the prepared beef into bite-sized pieces, removing any tendons. Pour 1 1/2 liters of water into a pot or large wok, add the meat, lemongrass, galangal, and lemon leaves, and bring to a boil. Simmer over medium heat with the lid half open for about 1 1/4 hours. Meanwhile, wash the chilies, deseed them, and finely slice them crosswise. Wash the basil, shake dry, and pick off the leaves. Clean and quarter the mushrooms. Quarter the tomatoes in the same way, removing the stems. When the meat is tender, add the mushrooms, tomato quarters, and fish sauce, and continue to cook over medium heat for about 2 minutes. Finally, stir in the lime juice, chilies, chili powder, and basil leaves.