Beef Kway Teow (Flat rice noodle) with Aromatic Thai-Fusion Broth

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by: delishar






I raided my fridge and found these aromatic spices, herbs, and vegetable. It was a mixture of thai spices/herbs, and the staple aromatic vegetables commonly use for western soup/sauce base. And I thought, why not dump it all in the crock pot and see how it works out? It turned out really well actually. The beef cubes were tender, the soup was infused with so many wonderful flavours!




ingredients

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serves: 2

2 cups servings of kway teow (Flat rice noodles) or any noodles u like, about 3

5 cups of water

1 chicken/beef bouillon cube

Beef chunk 300g cubed

2 stalks lemongrass, use ends only, chopped into 1.5 inches length

1 inch thumb ginger, sliced

1 inch thumb galangal/blue ginger, sliced

1/2 tsp palm sugar

3 tbsp tamarind paste

2 leaves kaffir lime crushed

1 carrot, chopped

1/2 yellow onion

3 cloves garlic

1 stalk celery, chopped

10-15 leaves thai basil for garnishing

1/4 cup chinese parsley, chopped, for garnishing

1/2 cup bean sprouts, blanched

dash of white pepper

Fish sauce to taste

Nutrition Facts
Beef Kway Teow (Flat rice noodle) with Aromatic Thai-Fusion Broth

Servings Per Recipe: 2

Amount per Serving

Calories: 813

  • Total Fat: 10.1 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.6 mg
  • Sodium: 36892.9 mg
  • Total Carbs: 144.2 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 30.9 g
  • Protein: 35.1 g
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preparation

1.  Put all your spices and bouillon cube in the crock-pot.

2.  Add in beef cubes, and water.

3.  Cook for 6-8 hours on LOW or 2-3 hours on HIGH.(I did 2.5 hours on high.)

4.  Prepare your noodles as directed on packaging.

5.  Season broth with fish sauce.

6.  Top with beef cubes, blanched beans sprouts, carrot, celery, and soup.

7.  Garnish with basil and parsley before serving.

Cooks' note:
I served mine with a side of chopped bird's eye chilli in fish sauce.

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