Chances are that, unless you spent the weekend at a health spa, Monday morning doesn't find you as relaxed and full of life as you would like. This beef noodle soup recipe is seriously quick to make, and makes the most of a quick cook cut of meat that many of you outside of Scotland may not be familiar with; raw beef ham. Take a look at our article about meat dishes that cook in minutes.
We have deliberately taken some ready made shortcuts here, but feel free to make your own beef stock and red Thai curry paste if you wish. Served with fresh lime wedges and extra chopped red chillies, you can make this beef noodle soup as sharp and fiery as you like. The perfect antidote to Monday; quick cook, revitalising, light yet comforting. Bring it on.
Beef noodle soup recipe
1 tbsp good quality Thai red curry paste
1 pack (450ml) good quality beef stock
300 g raw beef ham, in pieces of roughly 2 inches
1 small tin waterchestnuts, sliced
1 small tin bamboo shoots
100 g greens, Asian or otherwise, shredded
200 g rice noodles (thin)
1 small bunch coriander
2 red chillies, finely sliced
- Heat a saucepan over a medium heat and add the Thai paste.
- Stir for a minute and then pour in the beef stock. Add an equal quantity of water.
- Bring the liquid to the boil and add the noodles with the waterchestnuts and bamboo shoots. Cook for about 2 minutes, or until the noodles begin to soften.
- Drop in the meat with the beansprouts and greens. Add the juice of 2 limes and the chopped coriander. Bring back to the boil and then remove from the heat.
- Cover the pan and set aside for about 3 minutes, or until the meat is just cooked through. Do not let the meat overcook.
- Ladle into bowls and serve with chopped chillies and lime wedges.
You can buy our raw beef ham online, for next day delivery.