Thai Steak Soup Recipes

THAI STEAK SOUP

Thai Steak Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
12 ounces skirt steak
Kosher salt and freshly ground pepper
4 ounces stir-fry rice noodles
1 21/2 -inch piece fresh ginger, peeled and thinly sliced
1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds)
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
4 cups low-sodium chicken broth
2 cups snow peas, trimmed and halved
4 carrots, thinly sliced
1/2 cup roughly chopped fresh cilantro
1/2 cup packaged fried shallots or onions

Steps:

Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare. Transfer to a cutting board and let rest. Reserve the skillet.
Put the noodles in a bowl; cover with warm water and soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups water; bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes. Flip; cook until crisp, 3 more minutes. Transfer to a cutting board; cut into 4 wedges. Slice the steak against the grain.
Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.

Nutrition Facts : Calories 478, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 59 milligrams, Sodium 802 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 23 grams

THAI BEEF SOUP - HCG PHASE 2

Thai Beef Soup - HCG Phase 2 image

Lots of flavor, you can serve this soup at any time (even when not following HCG diet protocol). Counts for 1 protein and 1 vegetable. Taken from The HCG Diet Cookbook Gourmet Success.

Provided by Coffee Criss

Categories Steak

Time 40m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

2 cups low sodium beef broth or 2 cups vegetable broth
1 tablespoon Braggs liquid aminos
1/8 teaspoon red pepper flakes
1 pinch cinnamon
1 tablespoon green onion, chopped
1 garlic clove, minced
1/2 teaspoon fresh ginger, grated
1 bay leaf
100 g beef, thinly sliced
3/4 cup green cabbage, thinly sliced
1 dash sea salt
1 dash pepper
4 drops stevia
1 tablespoon fresh cilantro, minced

Steps:

Heat broth. Add Bragg's, red pepper flakes, cinnamon, green onion, garlic, ginger and bay leaf. Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add beef and cabbage. Cook for 20-30 minutes until cabbage has softened.
Add salt, pepper and Stevia to taste.
Garnish with fresh cilantro.

Nutrition Facts : Calories 170.6, Fat 15.8, SaturatedFat 6.5, Cholesterol 21.8, Sodium 172.4, Carbohydrate 5, Fiber 1.8, Sugar 1.9, Protein 2.9

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM

Thai Beef Noodle Soup - Gwaytio Nuea Nam image

This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.

Provided by MattZU

Categories Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1/2 lb round steak, fat removed, sliced into thin strips
5 garlic cloves, chopped
1/2 lb ground beef
2 stalks celery, sliced diagonally into inch-long pieces
2 scallions, thinly sliced
3 pints beef stock
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
4 tablespoons fish sauce
12 ounces wet noodle sheets, cut into strips
1 cup bean sprouts
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons white vinegar (optional)
1 tablespoon dried red pepper flakes (optional)

Steps:

Fry beef strips in the oil until browned, using a large soup pot.
Remove the browned strips, leaving the oil and juice in the pot.
Fry the garlic until golden, stirring to keep from burning.
Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
Add beef stock, black pepper, cinnamon, and fish sauce.
Bring to a boil.
Add noodles and return to a boil.
Remove from heat and add bean sprouts.
Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.

Nutrition Facts : Calories 230, Fat 15.2, SaturatedFat 5, Cholesterol 53.3, Sodium 1896.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.6, Protein 19.2

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