After a week of a pretty heavy diet, I wanted something lighter this week. The husband requested for something with ginger so I thought of a soup based entree. Thursday is also my busy day, I have Thai lessons every Thursday for 2 hours. I usually need to prep before class, and finish up my homework. So Thursdays are usually crock-pot day or 30 mins meal day. I raided my fridge and found these aromatic spices, herbs, and vegetable. It was a mixture of thai spices/herbs, and the staple aromatic vegetables commonly use for western soup/sauce base. And I thought, why not dump it all in the crock pot and see how it works out? It turned out really well actually. The beef cubes were tender, the soup was infused with so many wonderful flavours!
Ingredients (Serves 2):
- 2 servings of kway teow (Flat rice noodles) or any noodles u like
- 5 cups of water
- 1 chicken/beef bouillon cube
- Beef chunk cubes (I had 10 pieces of 1 inch by 1 inch cubes)
- 2 stalks lemongrass, use ends only, chopped into 1.5 inches length
- 1 inch thumb ginger, sliced
- 1 inch thumb galangal/blue ginger, sliced
- 1/2 tsp palm sugar
- 3 tbsp tamarind paste
- 2 kaffir lime leaves, crushed
- 1 carrot, chopped
- 1/2 yellow onion
- 3 cloves garlic
- 1 stalk celery, chopped
- 10-15 thai basil leaves, for garnishing
- 1/4 cup chinese parsley, chopped, for garnishing
- 1/2 cup bean sprouts, blanched
- Dash of white pepper
- Fish sauce to taste
Put all your spices and bouillon cube in the crock-pot.
Add in beef cubes, and water.
Cook for 6-8 hours on LOW or 2-3 hours on HIGH.
I did 2.5 hours on high.
Prepare your noodles as directed on packaging.
Season broth with fish sauce.
Top with beef cubes, blanched beans sprouts, carrot, celery, and soup.
Garnish with basil and parsley before serving.
I served mine with a side of chopped bird’s eye chilli with fish sauce.