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Beef Soup with Lemon Grass

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 stalk lemongrass
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1 tablespoon lemongrass
dried
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2 teaspoons fish sauce
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1 clove garlic
chopped
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6 ounces beef chuck
sliced
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1 teaspoon vegetable oil
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2 each shallots
sliced
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3 cups water
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1 ½ each bouillon cubes
*
1 teaspoon salt
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1 tablespoon coriander
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2 each scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
1 stalk lemongrass
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15 ml lemongrass
dried
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1E+1 ml fish sauce
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1 clove garlic
chopped
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173.4 ml/g beef chuck
sliced
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5 ml vegetable oil
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2 each shallots
sliced
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7.1E+2 ml water
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1.5 each bouillon cubes
*
5 ml salt
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15 ml coriander
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2 each scallions, spring or green onions
chopped
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Directions

Sprinkle the black pepper, 1 teaspoon of the fish sauce, and chopped garlic over the meat; mix well and allow the meat to absorb the flavors for a few minutes.

Heat the oil and fry the shallots over a high flame.

Add the lemon grass and fry for about 1 minute, then add the meat.

Cook until all traces of redness are gone.

Add the water, bring to a boil, and add the beef bouillon cubes, remaining 1 teaspoon fish sauce, and salt.

Immediately before serving, bring the soup to a boil.

Pour into bowls and sprinkle with the chopped coriander and scallion.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 16266% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 626mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 23g
Vitamin A 3% Vitamin C 4%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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