Thai Soup Beef

Servings: 12

Preparation Time: 25minutes

Cooking Time:  3 hour 40minutes

Ingredients

• Sea salt and ground black pepper to taste
• 4 stalks lemongrass, thinly sliced
• 4 shallots, cut into quarters
• 4 green onions, slice into 1-inch lengths
• 4 garlic cloves, chopped
• 3 lbs. beef chuck, cut into mouth-sized cubes
• 2 tbsp. of vegetable oil
• 2 tbsp. of fresh ginger, chopped
• 2 red Thai chili peppers, sliced
• 2 limes, for zest
• 10 cups of water
• 1/4 cup of packed brown sugar
• 1/2 cup of soy sauce
• 1 x 8 oz. pack of rice noodles
• 1 tbsp. of fish sauce
• 1 lime, cut into wedges
• 1 lb. carrots, peel and cut into 2-inch slices
• 1 cup of coconut flakes

Instructions

1. In your food processor, mix the lemongrass, chilies, garlic, lime zest, and ginger. Puree until it forms a smooth paste.

2. Put your meat in a large bowl and season with sea salt and pepper.

3. Place a large Dutch oven on medium-high heat and warm the oil. Cook your meat for 10 to 15 minutes, occasionally turning until golden brown. Transfer to a plate.

4. In the same pot, add the lemongrass paste, cook for about 5 to 8 minutes, often stirring, until it starts softening.

5. Add your soy sauce, fish sauce, sugar, and browned meat as well as the juices. Top with 10 cups of water.

6. Bring to a boil and then lower the heat. Partially cover and simmer, for about 2 1/2 to 3 hours, skim occasionally. Meat should be tender, and liquids slightly thicken.

7. During this time, preheat your oven to 350 degrees F. Arrange your coconut flakes on a rimmed baking sheet.

8. Toast the coconut for about 4 minutes in the oven, occasionally stirring, until it browns at the edges. Set aside.

9. Throw your carrots as well as your shallots into the pot. Keep cooking, for 35 to 45 minutes more partially covered, until vegetables are tender and meat crumbles. Add the green onions.

10. Boil a large pot of lightly salted water. Add the rice noodles and cook for 5-7 minutes in boiling water, occasionally stirring, until noodles are tender, or as instructed on the packet.

11. Split the cooked noodles between individual bowls and spoon your hot stew over them. Sprinkle with toasted coconut and serve with wedges of lime.