Clear Lemongrass Soup with Beef and Cabbage

Clear Lemongrass Soup with
  Beef and Cabbage


    300 g (10 oz) beef fillets, top or bottom round, cubed

    1½ liters (6 cups) water

    6 thin slices galangal root

    3 stalks lemongrass, thick bottom part only, outer layers discarded, inner parts cut into lengths, bruised

    5 kaffir lime leaves

    2 tablespoons uncooked rice grains

    4 tablespoons fish sauce

    1 beef stock cube

    1 tablespoon sugar (optional)

    2 tablespoons thinly sliced shallots

    4 tablespoons freshly squeezed lime juice

    3 bunches Thai basil (horapa), stems removed

    200 g (7 oz) Chinese cabbage, sliced to yield 2 cups

    Sprigs of coriander leaves (cilantro), to garnish

    2 tablespoons sliced spring onion, to garnish

    Dried chili flakes, to serve



   
    1 Bring the beef, water, galangal, lemongrass and kaffir lime leaves to a boil in a stockpot over high heat. Reduce heat to low, cover the stockpot and simmer for about 1 hour, skimming off any foam that floats to the surface, until the beef is tender. Set aside.

    2 Dry-fry the rice grains in a wok or skillet over medium heat for 7 to 10 minutes, until light brown and fragrant. Remove from the heat and set aside to cool, then coarsely grind the roasted rice in a food processor.

    3 Bring the beef mixture to a boil over medium heat and season with the fish sauce and stock cube. Remove from the heat, add the ground rice, sugar (if using), shallots and lime juice, and stir to mix well. Check seasoning, adding more fish sauce and lime juice if desired.

    4 To serve, line the serving bowls with Thai basil and cabbage, pour the hot beef soup over and garnish with coriander leaves and spring onion. Serve hot with dried chili flakes.

    Serves 6

    Preparation time: 30 mins

    Cooking time: 1 hour 15 mins