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Author Notes: This is a get well soon remedy that is much more interesting than traditional chicken noodle soup - not that I don't love that every once in a while! —Ashley
- 1 tablespoon olive oil
- 1 teaspoon ginger
- 1/2 sweet onion
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon coriander
- 1/2 teaspoon anise seeds
- 1 cinnamon stick
- 1 jalapeno, seeds removed and sliced thin
- 1 quart beef broth
- 2 cups water
- 3 carrots, sliced
- 1 pound beef tips
- 1 8 ounces package of dried rice noodles (I used whole wheat)
- 1 lime
- bean sprouts
- basil cilantro
- Heat the olive oil over a medium saucepan, and saute the onions and ginger until the onions brown and the ginger become aromatic.
- In a large soup pot, add the ginger and onion, fish sauce, soy sauce, coriander, anise, cinnamon stick, jalapeno, beef broth, water and carrots to the pot. Bring to a boil, and then reduce to a simmer. Let simmer for one hour.
- While the broth is simmering, slice the beef very thinly. This is the trick to make sure it cooks quickly, and to ensure that the flavors from the broth flavor the meat which it cooks.
- Add the beef to the pot, and let cook for about five minutes. Then add the rice noodles, and cook for another five.
- Squeeze fresh lime juice over the top, and add in the spouts, basil and cilantro.