Thai Beef Soup Recipe
Ingredients:
- 250 grams sukiyaki beef, thinly sliced
- 250 grams bean sprouts
- 500 cc water
- 1 large onion, finely chopped
- 1 stalk scallions (green onions), chopped
- 1 stalk celery, chopped
- 3 cloves of star anise
- 3 cloves of cardamom
- 10 whole black peppercorns
- 6 beef meatballs (bakso sapi)
- 5 fish balls (bakso ikan)
- Oil for frying (used from sautéing garlic)
- 5 cloves garlic, fried
- 250 grams rice vermicelli noodles (bihun)
- 300 grams beef bones
- 2 tablespoons fish sauce
- 2 tablespoons Kikkoman soy sauce
- 2 calamansi limes, juiced
Instructions:
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Prepare the Beef Bone Broth:
- In a large pot, add the beef bones and 500 cc of water. Bring to a boil and simmer for about 1 hour to make a rich broth.
- After an hour, add the star anise, cardamom, black peppercorns, and finely chopped onion to the pot. Stir to combine.
- Season the broth with fish sauce and Kikkoman soy sauce. Allow it to continue simmering while you prepare the other ingredients.
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Prepare the Soup Ingredients:
- In a separate pot, bring water to a boil. Briefly blanch the bean sprouts, scallions, celery, fish balls, and beef meatballs. Remove them from the boiling water and set aside.
- Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
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Assemble the Soup:
- In serving bowls, place a portion of cooked rice vermicelli noodles. Arrange the blanched bean sprouts, scallions, celery, fish balls, and beef meatballs on top.
- Pour the hot beef bone broth over the ingredients in each bowl.
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Garnish and Serve:
- Sprinkle the fried garlic over the soup.
- Squeeze fresh calamansi lime juice over the top for a zesty finish.
- Serve immediately while hot, allowing everyone to adjust the seasoning to their taste with additional fish sauce or lime juice if desired.
Enjoy your flavorful Thai Beef Soup, a comforting dish that’s perfect for a hearty meal.
