Bursting with flavour, this main-course beef soup is packed with vegetables and noodles. If you can't get fresh lime leaves easily, they are available in jars at some supermarkets. You can eat the noodles, beef and vegetables with chopsticks, then enjoy the soup with a spoon.
* Celery provides potassium, a mineral that is important for the regulation of fluid balance in the body, thus helping to prevent high blood pressure. * Coconut milk is a typical ingredient of Thai cooking. The low-fat version (88% fat-free) has 12 g fat per 100 g (3½ oz) compared with 17 g in ordinary full-fat coconut milk. * Sugarsnap peas are a good source of soluble fibre and vitamin C.
Instead of dried mushrooms, use 50 g (1¾ oz) sliced button mushrooms and add an extra 100 ml (3½ fl oz) stock. * If you can't get fresh lime leaves, use 8 dried lime leaves. Remove the dry stalks and discard them, then crush the leaves before using. * Low-fat coconut milk is available in cans in most supermarkets, but if you can't find it use half the quantity of ordinary coconut milk. * This soup is also delicious made with chicken. Simmer 900 ml (1½ pints) chicken stock with the Thai flavourings, then add the carrot strips and 100 g (3½ oz) baby corn, quartered lengthways (omit the leek and celery). Simmer for 5 minutes. Add 4 skinless boneless chicken thighs, about 340 g (12 oz) in total, cut into strips, the soaked shiitake mushrooms and their liquid and 50 g (1¾ oz) chopped spring onions. Stir well, then cover and simmer for about 3 minutes. Add the coconut milk and 1 vacuum pack of ready-cooked Chinese noodles, about 150 g (5½ oz), the sugarsnap peas and Chinese leaves. Stir again and simmer for 3 minutes or until the chicken is cooked and the vegetables are tender. Finish with the lime zest and juice, fish sauce and coriander leaves.
Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of vitamin B2, zinc. Useful source of calcium, iron.
This recipe was easy to follow and make. I added some baby corn to it. The smell of the herbs and stock simmering was just delicious. - 07 Jul 2009
The best meal we have had in ages. Easy to follow, pretty quick to make, great for winter when its cold. House smelt amazeballs!!!! Highly reccomend and will definatly be making again. Only downside is there waant enough broth so next time im doubling the mixture and not adding as many noodles. 11 out of 10. - 22 Jul 2016