Beef and Lemongrass Soup

beef and lemongrass soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


In a medium pot of boiling salted water, cook the pasta until al dente, about 2 minutes; drain and divide among 4 bowls.

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.