Warm up with this Thai beef noodle soup. Topped with fresh herbs and chilli, this dish is sure to pack a punch.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, (+ 5 mins standing & 5 mins resting time)
(+ 5 mins standing & 5 mins resting time)
Ingredients
100g rice vermicelli noodles
600g Coles Australian Beef Scotch Fillet, trimmed
2 tsp peanut oil
3 spring onions, thinly sliced
4 cups (1L) Campbell’s Asian soup base
150g snow peas, trimmed, thinly sliced
1 lime, juiced
1 cup (250ml) coconut milk
coriander leaves, to serve
thinly sliced red chilli, to serve
lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain.
Step 2
Heat a barbecue grill or chargrill on medium-high. Season steaks. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 3
Meanwhile, heat oil in a large saucepan over medium-low heat. Add spring onion and cook for 2 mins. Add soup base. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add snow peas, lime juice and coconut milk and simmer for 5 mins or until heated through.
Step 4
Divide noodles among serving bowls. Ladle soup over the noodles. Top with beef, coriander and chilli. Serve with lime wedges.
