Beef Tom Yum Coconut Soup

Hot and tingly Thai soup with thin slices of raw beef which then lightly cook in the hot broth.

Serves 4

10 Minutes Preparation Time

20 Minutes Cooking Time

I N G R E D I E N T S

1/2 Onion

1 Garlic Clove

2 Inch Ginger

1/2tsp Chilli Flakes

1 Lemongrass Stalk

1tbs Palm Sugar (or Brown)

1/2 Lime (Juice)

1/2tbs Fish Sauce

1 Yellow Pepper

250g Beef (Thinly Sliced)

30g Beansprouts

300ml Broth

150ml Coconut Milk

M E T H O D

- Start by setting a heavy bottomed pan to a medium heat. I like to use my cast iron pot.

- Thinly slice the onion and cut the pepper into bitesized chunks.

- Grab the lemongrass and bash until broken. Then thinly slice the ginger and garlic.

- Into the pan, add a little oil and add the onions. Once they are lightly brown, add the garlic, lemongrass and ginger.

- Pour in the broth and coconut milk and bring to a low simmer. Then add the chilli flakes, sugar, lime and fish sauce.

- Now, add the pepper and simmer for 10 minutes.

- After 10 minutes add the beansprouts.

- Thinly slice the beef.

- Serve the soup and top with the thin slices of raw beef. They will slowly cook in the hot broth. Top with fresh lime and coriander.