Canadian-Beef-Thai-Beef-Soup

Thai Beef Soup

Don’t overlook ground beef for healthful easy recipe ideas — even when entertaining.This sophisticated but simple soup is fabulous not fussy.

DifficultyBeginner

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Canadian-Beef-Thai-Beef-Soup

Yields8 Servings
Prep Time35 minsCook Time20 minsTotal Time55 mins

  Meatballs:
 1 slice white bread, crust removed
 2 packages (900 mL EACH) chicken broth
 1 lb (500 g) Lean Ground Beef Sirloin*
 ¼ cup (50 mL) fresh coriander leaves, minced
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) minced green onion
 1 tbsp (15 mL) minced garlic
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) granulated sugar
 SOUP:
 ½ tsp (2 mL) dried chili flakes (optional)
 1 ½ cup (375 mL) dried rice vermicelli, broken into small lengths (approx 3-1/2 oz/100 g)
 4 cup (1 L) thinly sliced Chinese lettuce or cabbage
 1 sweet red pepper, seeded and thinly sliced
 ¼ cup (50 mL) coarsely chopped fresh coriander
 3 green onions, thinly sliced
 Limes and soy sauce

1

Meatballs: Place bread in large bowl. Moisten with 1/4 cup (50 mL) of the broth. Let stand 5 minutes. Using fork, stir to form paste. Add ground sirloin, coriander, ginger, onion, garlic, salt and sugar, using wet hands to gently work together. Shape into about thirty 1-inch (2.5 cm) balls; cover and refrigerate. Make ahead: cover and refrigerate for 1 hour or up to 1 day.

2

Soup: Meanwhile, bring remaining broth and chili flakes (if using) to boil in large saucepan or Dutch oven over medium-high heat. Add vermicelli. Reduce heat to simmer; cook for 5 minutes. Stir in lettuce and red pepper.

3

Slip meatballs into broth a few at a time. Without boiling, bring back to a simmer; cook, covered, until meatballs are thoroughly cooked, about 10 minutes, or until the temperature of several meatballs reads 160° F (71° C) when tested with a digital instant read thermometer. Stir in coriander and green onions. Use tongs to transfer meatballs, pasta and vegetables into eight soup bowls; ladle broth over each. Serve each with a lime wedge and splash of soy sauce.

Ingredients

  Meatballs:
 1 slice white bread, crust removed
 2 packages (900 mL EACH) chicken broth
 1 lb (500 g) Lean Ground Beef Sirloin*
 ¼ cup (50 mL) fresh coriander leaves, minced
 1 tbsp (15 mL) minced ginger root
 1 tbsp (15 mL) minced green onion
 1 tbsp (15 mL) minced garlic
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) granulated sugar
 SOUP:
 ½ tsp (2 mL) dried chili flakes (optional)
 1 ½ cup (375 mL) dried rice vermicelli, broken into small lengths (approx 3-1/2 oz/100 g)
 4 cup (1 L) thinly sliced Chinese lettuce or cabbage
 1 sweet red pepper, seeded and thinly sliced
 ¼ cup (50 mL) coarsely chopped fresh coriander
 3 green onions, thinly sliced
 Limes and soy sauce

Directions

1

Meatballs: Place bread in large bowl. Moisten with 1/4 cup (50 mL) of the broth. Let stand 5 minutes. Using fork, stir to form paste. Add ground sirloin, coriander, ginger, onion, garlic, salt and sugar, using wet hands to gently work together. Shape into about thirty 1-inch (2.5 cm) balls; cover and refrigerate. Make ahead: cover and refrigerate for 1 hour or up to 1 day.

2

Soup: Meanwhile, bring remaining broth and chili flakes (if using) to boil in large saucepan or Dutch oven over medium-high heat. Add vermicelli. Reduce heat to simmer; cook for 5 minutes. Stir in lettuce and red pepper.

3

Slip meatballs into broth a few at a time. Without boiling, bring back to a simmer; cook, covered, until meatballs are thoroughly cooked, about 10 minutes, or until the temperature of several meatballs reads 160° F (71° C) when tested with a digital instant read thermometer. Stir in coriander and green onions. Use tongs to transfer meatballs, pasta and vegetables into eight soup bowls; ladle broth over each. Serve each with a lime wedge and splash of soy sauce.

Thai Beef Soup
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