Thai Beef Noodle Soup

Recreate your favourite Thai takeaway later this creamy coconut, beef and noodle soup.

The ingredient of Thai Beef Noodle Soup

• 100g rice vermicelli noodles
• 600g coles australian beef scotch fillet trimmed
• 2 tsp peanut oil
• 3 spring onions thinly sliced
• 4 cups 1l campbells authentic true soup base asian
• 150g snow peas trimmed thinly sliced
• 1 lime juiced
• 1 cup 250ml coconut milk
• coriander leaves to give support to
• thinly sliced red chilli to promote
• lime wedges to relief

The Instruction of thai beef noodle soup

• place noodles in a heatproof bowl and cover taking into consideration boiling water set aside for 5 mins to soften drain
• heat a barbecue grill or chargrill approaching medium high season steaks cook for 2 3 mins each side for medium rare or until cooked to your liking transfer to a plate and cover following foil set aside for 5 mins to rest thinly slice
• meanwhile heat oil in a large saucepan exceeding medium low heat accumulate spring onion and cook for 2 mins accumulate soup base bring to the boil condense abbreviate heat to low and simmer for 5 mins grow snow peas lime juice and coconut milk and simmer for 5 mins or until incensed through
• divide noodles along with serving bowls ladle soup on top of higher than the noodles height taking into account bearing in mind beef coriander and chilli support with lime wedges

Nutritions of Thai Beef Noodle Soup

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation