Spicy Bangkok Beef Soup — Nuea Tom Yum
A Bangkok beef tom yum bowl of sliced beef sirloin simmered briefly in a sour-spicy broth perfumed with lemongrass, galangal, kaffir lime, and bird chillies, finished with lime juice, fish sauce, and Thai basil for a fast fiery hot beef soup.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bruise lemongrass stalks and bird chillies with knife side to release oils. Slice galangal into 5mm rounds, tear oyster mushrooms into thumb-size pieces. Halve cherry tomatoes. Have all ingredients measured and ready.
Simmer
Pour 1400ml beef stock into a large saucepan over high heat. Add lemongrass, galangal, lime leaves, and bird chillies. Bring to a rolling boil for 4-5 minutes until deeply perfumed with aromatics.
Build
Stir 1/4 cup nam prik pao paste and palm sugar into boiling broth over high heat. Add oyster mushrooms, simmer 3-4 minutes until broth turns burnt-orange and mushrooms soften slightly.
Boil 1
Add cherry tomatoes over high heat, cook 60 seconds until just splitting. Drop in beef slices, stir 90 seconds until seared outside but still pink and tender inside.
Finish
Remove from heat. Stir in fish sauce and lime juice for 30 seconds until broth balances sour-salty-spicy. Fold in Thai basil until just wilted.
Plate
Divide soup between two wide bowls. Scatter coriander leaves over top. Serve alongside 150g jasmine rice per person.
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