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Clear Lemongrass Soup with Beef and Cabbage
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Serves : 6
Preparation time : 30 minutes
cooking time : 1 hour 15 minutes
Ingredients :
300g beef fillets, top or bottom round, cubed
11/2 liters water
6 thin slices galangal root
3 stalk lemongrass, thick bottom part only, outer layers discarded, inner parts cut into lengths, bruised
5 kaffir lime leaves
2 tablespoons uncooked rice grains
4 tablespoons fish sauce
1 beef stock cube
1 tablespoon sugar (optional)
2 tablespoons thinly sliced shallots
4 tablespoons freshly squeezed lime juice
3 bunches Thai basil, stems removed
200g Chinese cabbage, sliced to yield 2 cups
Sprigs of coriander leaves (cilantro), to garnish
2 tablespoons sliced spring onion, to garnish
Dried chili flakes, to serve
Method :
Bring the beef, water, galangal, lemongrass and kaffir lime leaves to a boil in a stockpot over high heat. Reduce heat to low, cover the stockpot and simmer for about 1 hour, skimming off any foam that floats to the surface, until the beef is tender. Set aside.
Dry-fry the rice grains in a wok or skillet over medium heat for 7 to 10 minutes, until light brown and fragrant. Remove from the heat and set aside to cool, then coarsely grind the roasted rice in a food processor.
Bring the beef mixture to a boil over medium heat and season with the fish sauce and stock cube. Remove from the heat, add the ground rice, sugar (if using), shallots and lime juice, and stir to mix well. Check seasoning, adding more fish sauce and lime juice if desired.
To serve, line the serving bowls with Thai basil and cabbage, pour the hot beef soup over and garnish with coriander leaves and spring onion. Serve hot with dried chili flakes.
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