Recreate your favourite Thai takeaway with this creamy coconut, beef and noodle soup.
- Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain.
- Heat a barbecue grill or chargrill on medium-high. Season steaks. Cook for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Meanwhile, heat oil in a large saucepan over medium-low heat. Add spring onion and cook for 2 mins. Add soup base. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add snow peas, lime juice and coconut milk and simmer for 5 mins or until heated through.
- Divide noodles among serving bowls. Ladle soup over the noodles. Top with beef, coriander and chilli. Serve with lime wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set