Noelle’s Thai Beef Soup
Ingredients:
2T Coconut Oil
2-3 Shallots
4-8 Scallions chopped – separate white bottoms and green stems
2-3 garlic cloves minced
2T Ginger minced
Dash of crushed red pepper (more or less depending on how spicy you want it)
1 Rib Celery Diced
1 t Coriander
Salt & Pepper to taste
2-4 Carrots Circles or matchsticks
1 Red Bell Pepper in Strips
5-8 mushrooms
1 Jalapeno Pepper (seeded)
2-3 Bok Choy leaves chopped
Cilantro
Rice Noodles or Quinoa (Optional)
2 Cartons Beef Broth
2 T Soy Sauce (I use Braggs Liquid Aminos as a healthy substitute)
2T Rice Wine Vinegar
2t Fish Sauce
½ C. Coconut Milk from Can
2t Honey
1 Lime Juice
Salt & Pepper to taste
2-3 Shallots
4-8 Scallions chopped – separate white bottoms and green stems
2-3 garlic cloves minced
2T Ginger minced
Dash of crushed red pepper (more or less depending on how spicy you want it)
1 Rib Celery Diced
1 t Coriander
Salt & Pepper to taste
2-4 Carrots Circles or matchsticks
1 Red Bell Pepper in Strips
5-8 mushrooms
1 Jalapeno Pepper (seeded)
2-3 Bok Choy leaves chopped
Cilantro
Rice Noodles or Quinoa (Optional)
2 Cartons Beef Broth
2 T Soy Sauce (I use Braggs Liquid Aminos as a healthy substitute)
2T Rice Wine Vinegar
2t Fish Sauce
½ C. Coconut Milk from Can
2t Honey
1 Lime Juice
Salt & Pepper to taste
Soup Topping
1) Melt 2 T Coconut Oil & Sautee 2/4 c. shallots until golden. Remove w/ slotted spoon and place on towel-lined plate until soup is finished. These will be crunchy (yummm).
2) In a small bowl marinate crushed red pepper in rice wine vinegar – another YUMMY soup topping and nice option for those who want added spice
Soup BaseIn Same oil as above, sauté the below for 1-2 mins until fragrant (FYI this is what I use as a base for all my Thai dishes):
1) Scallion Whites
2) 2-3 garlic cloves minced
3) 2T Ginger minced
4) Dash of crushed red pepper (more or less depending on how spicy you want it)
5) 1 Rib Celery Diced
6) 1 t Coriander
7) Salt & Pepper to taste
Sautee VeggiesAdd in this order so longer cooking veggies cook first (allow 1-2 mins per veggie you add before adding next). You can use whichever veggies you like FYI:
1) Carrots (dash with salt and pepper) and cook until almost soft 2-3 min
2) Red Bell Pepper (any pepper will do but I like red) – cook 1-2 mins
3) Quartered mushrooms – cook 1 min
4) Diced jalapeno pepper (if you remove seeds, it will take away the spice)
BrothAdd the below to make the broth and then boil & reduce to a simmer for 5-10 mins
1) 2 Cartons Beef Broth
2) 2 T Soy Sauce (I use Braggs Liquid Aminos as a healthy substitute)
3) 2T Rice Wine Vinegar
4) 2t Fish Sauce
5) ½ C. Coconut Milk from Can
6) 2t Honey
7) 1 Lime Juice
8) Salt & Pepper to taste
Garnish/ToppingsAdd the Bok Choy when you have about 1 min. left to simmer the above broth. Put the noodles or quinoa in the soup bowl, add the soup and then Garnish with the below
1) Cilantro
2) Green Scallion
3) Crispy Shallots
4) Marinated Red peppers
