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Beef and Lemongrass Soup

February 2008

Beef and Lemongrass Soup

Levi Brown enlarge

By: Ann Le
From: On Hand » Part of these menus: Roasted Veggie Pizza and more! »
On Hand: Vietnamese »

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  • 4 Servings
  • Prep 15 min
  • Cook 20 min

Ingredients:

  • 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

Lighten up
Use fresh spinach instead of beef.

Directions:

  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.

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