Thai beef broth

  • Easy
  • 45 minutes
  • 4 persons
  • Winter detox


• 200 g of rump steak
• 1 carrot
• 75 g of mung bean sprouts
• 1 small piece of ginger
• 1 stick of lemongrass
• 50 g Chinese vermicelli
• 2 small fresh onions
• 1 clove of garlic
• 2 cubes of broth
• 1 tbsp. soup of soy sauce
• bunch of coriander
• 70 g salted peanuts
• 1 chili paste knife tip (optional)
• 2 tbsp. tablespoon of olive oil

Preparation of recipe

Peel the carrot and the ginger, grated them. Detail the meat in very thin strips, almost transparent. Crush the lemongrass stick with the flat of a large knife and cut it into thin slices. Peel and slice garlic and onions. Stretch and chop coriander. Crush the peanuts or reduce them to coarse powder with a blender. Heat the oil in a casserole. Put the carrot, ginger, garlic and onions back gently, stirring for 5 minutes. Then add 1.5 cl of hot water, bouillon cubes, lemongrass. Stir and simmer 10 min. After this time, add the vermicelli and the soy sauce, count 5 min of cooking. Add the bean sprouts and the meat, chilli if you like the flavors. Simmer for 2 minutes, divide broth in serving bowls, sprinkle with coriander. Serve very hot with the peanuts apart.

Ideal wine to accompany your Thai beef broth: