Thai beef noodle soup

Recreate your favourite Thai takeaway with this creamy coconut, beef and noodle soup.

Recipe «Thai beef noodle soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 100g rice vermicelli noodles, 600g Coles Australian Beef Scotch Fillet, trimmed, 2 tsp peanut oil, 3 spring onions, thinly sliced, 4 cups Campbell's Real Soup Base - Asian , 150g snow peas, trimmed, thinly sliced, 1 lime, juiced, 1 cup coconut milk , Coriander leaves, to serve, Thinly sliced red chilli, to serve, Lime wedges, to serve.

Ingredients:

• 100g rice vermicelli noodles 
• 600g Coles Australian Beef Scotch Fillet, trimmed 
• 2 tsp peanut oil 
• 3 spring onions, thinly sliced 
• 4 cups Campbell's Real Soup Base - Asian 
• 150g snow peas, trimmed, thinly sliced 
• 1 lime, juiced 
• 1 cup coconut milk 
• Coriander leaves, to serve 
• Thinly sliced red chilli, to serve 
• Lime wedges, to serve 

Instructions

1. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Drain.
2. 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.
3. 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.
4. Divide noodles among serving bowls. Ladle soup over the noodles. Top with beef, coriander and chilli. Serve with lime wedges.