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Thai Sweet Chilli & Beef Soup
Ingredients
11
From Guan Fatt Leong, assistant master chef of Min Jiang Restaurant. Featured in the May 2012 issue of Stir it up.
Ingredients
11 Total- 75 g Country Range Sweet Chilli Dipping Sauce
- 30 g vermicelli noodles, crushed
- 25 g coriander, picked
- 30 g sliced oyster mushrooms
- juice of 1 lime
- 5 g shredded red chilli
- 40 g shredded beef rib eye
- 200 g good quality beef stock
- 1 1/2 tsp sugar
- 1/2 tsp Maldon slat
- 1 tsp squid fish sauce
Method
-
1
Step 1
Stir fry quickly the beef, chilli and mushroom, then drain in a sieve. -
2
Step 2
Add the stock to the wok and bring to the boil. -
3
Step 3
Add the squid sauce, vermicelli, sweet chilli sauce and season, then cook for a couple of minutes. -
4
Step 4
Now add the meat and chilli and bring back to the boil. -
5
Step 5
Finish with lime juice and garnish with coriander.
Ingredients
11 Total- 75 g Country Range Sweet Chilli Dipping Sauce
- 30 g vermicelli noodles, crushed
- 25 g coriander, picked
- 30 g sliced oyster mushrooms
- juice of 1 lime
- 5 g shredded red chilli
- 40 g shredded beef rib eye
- 200 g good quality beef stock
- 1 1/2 tsp sugar
- 1/2 tsp Maldon slat
- 1 tsp squid fish sauce
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