Beef and Lemongrass Soup

February 2008
Beef and Lemongrass Soup

by 3 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 1/3 pound angel hair pasta
  • 4 cups beef broth
  • 1 stalk lemongrass, sliced into thin rings
  • 4 cloves garlic, finely chopped
  • 1 large carrot, grated
  • 1/2 onion, thinly sliced
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chili paste
  • 1/2 pound beef tenderloin, sliced into 1/4-inch strips
  • 1/2 cup chopped cilantro
  • 2 limes, quartered
  1. In a medium pot of boiling salted water, cook the pasta until al dente, about 2 minutes; drain and divide among 4 bowls.
  2. In the same pot, combine the beef broth, lemongrass and garlic and bring to a boil. Lower the heat and simmer for 15 minutes. Add the carrot, onion, fish sauce and chili paste. Return the soup to a boil, add the beef, then divide the soup among the 4 bowls. Garnish with the cilantro and lime wedges.
Tip Lighten up
  • Use fresh spinach instead of beef.