- 1 litre fresh beef stock
- 1 red chilli, washed, deseeded and shredded
- 1 -2 tbsp Thai paste
- 350 g green veg, such as runner beans, broccoli, sugar snap peas and peas, bigger veg shredded
- 2 nests fine egg noodles
- 350 g beef rump steak, trimmed of fat
- 100 g fresh beansprouts
- 15 g fresh coriander, washed and roughly chopped
Pour the beef stock into a large pan along with 500ml cold water. Add half the chilli and the Thai paste, and bring to a simmer. Add the green vegetables and noodles and simmer gently for 5 minutes.
Meanwhile, in a large frying pan, fry the steak for 2 minutes on each side, or longer if you prefer it with no pink in the middle, then set aside to rest for 5 minutes. Cut into thin slices, then add to the soup with the beansprouts to heat through.
Ladle into soup bowls and garnish with the remaining chilli and the coriander.