Thai Steak Soup
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Vegetable Oil340 g
Skirt Steak110 g
Rice Noodle (stir-fry)4 cups
Chicken Broth (low-sodium)1 cup
Fried Shallot (packaged)Directions:
1
Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat
2
Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare
3
Transfer to a cutting board and let rest
4
Reserve the skillet
5
Put the noodles in a bowl; cover with warm water and soak 5 minutes
6
Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat
7
Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper
8
Cook, stirring, until softened, about 2 minutes
9
Add the chicken broth and 3 cups water; bring to a boil
10
Reduce the heat to medium low; simmer 10 minutes
11
Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat
12
Drain the noodles, pat dry and toss with 1/4 teaspoon salt
13
Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes
14
Flip; cook until crisp, 3 more minutes
15
Transfer to a cutting board; cut into 4 wedges
16
Slice the steak against the grain
17
Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes
18
Divide the soup, steak and fried noodles among bowls
19
Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro
20
Photographs by Charles Masters