Beef Soup with Lemon Grass
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stalk |
lemongrass
|
*
|
| 1 | tablespoon |
lemongrass
dried |
|
| 2 | teaspoons |
fish sauce
|
*
|
| 1 | clove |
garlic
chopped |
|
| 6 | ounces |
beef chuck
sliced |
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | each |
shallots
sliced |
*
|
| 3 | cups |
water
|
|
| 1 ½ | each |
bouillon cubes
|
* |
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
coriander
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stalk |
lemongrass
|
*
|
| 15 | ml |
lemongrass
dried |
|
| 1E+1 | ml |
fish sauce
|
*
|
| 1 | clove |
garlic
chopped |
|
| 173.4 | ml/g |
beef chuck
sliced |
|
| 5 | ml |
vegetable oil
|
|
| 2 | each |
shallots
sliced |
*
|
| 7.1E+2 | ml |
water
|
|
| 1.5 | each |
bouillon cubes
|
* |
| 5 | ml |
salt
|
|
| 15 | ml |
coriander
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
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.
