Thai beef soup
This soup is sort of a blend of Thai and Japanese – sweet, source and salty along with a deconstructed element for you to make my Thai beef soup your very own version.
This really did taste super and when plated it looked really good too. Sorry about the photo quality though. This was before my investment in the Canon AOS. But you can get the idea I am sure. In my head I had ideas of doing something different with beef and came up with this Thai beef soup with a really interesting twist to it too.
This will make enough soup for 8.
Stage I – the broth – get this going ASAP and for as long as you can to get those flavours out.
- 500g of Oxtails; and
- 350g of beef shin (or rump would do).
Take a wok and fry these off in some coconut oil until seared and browned. The coconut oil gives it a nice edge. But if you can’t get, simply use olive oil. Once browned take the meat and oxtails out of the pan and set them aside. Retain the oil.
- 2 big tomatoes cut in to cubes; and
- 5 or so Spring onions chopped roughly.
Throw these in to the same oil in the wok and fry these off until the onions start to go clear – the white parts at least. Throw the meat and the tomato and onion in to a soup pot and cover with water. Give a good pinch of sea salt and cracked black pepper and then get it on the heat. Bring to a boil and then reduce to a simmer. When simmering, you want to add in;
- 2 teaspoons of chopped garlic;
- 2 teaspoons of chopped ginger; and
- the juice of 2 limes.
Let that now simmer for about 30-40 minutes. You want to really slow cook this to release all those flavours. Like a Pho Bo, it is all about the broth. After 30 minutes or so add in;
- 1 packet of coriander – about 1/3 of a cup – no need to chop;
- 2 packets of mint – about 1/2 a cup – again no need to chop;
- 1 packet of basil (I used Thai Holy Basil as it is bit more authentic);
- 2 tablespoons oyster sauce; and
- 2 tablespoons soy sauce.
Let that go for another 10 minutes. Now is time to start taste testing. Add in more lime, if you want more sour, maybe a little more salt or soy sauce if you likes it saltier. When you reach your preference take another pot and strain the soup. You now have a strainer full of loads of bits and pieces and the other a murky and mysterious brown liquid – there is your broth finished. But keep the broth pot on the fire as it has to be super hot for next phase.
Phase II – Plating;
Take your bowls and a small side plate. In the bowls you will need to place a few slices of beef shabu shabu. Enough for each person. You want the beef to be at room temperature because your broth is the thing that is going to cook it. So not frozen, not straight from the fridge, it must be at room temperature.
Sprinkle on top some sesame seeds, some more Holy Thai basil and slice some mushrooms, any will do, but I used some Shitake. Pour over the broth and watch the meat turn colour immediately as it cooks. Thai beef soup is nearing completion.
Phase III – the garnish; Then on your wee side plate arrange the following for the diners to garnish their dish themselves
- A wee dollop of edamame cream – see Phase IV;
- Some Spring onion tops finely sliced;
- A lime cut in to small pieces;
- Maybe a few more basil sprigs; and
- One to two small tomatoes simply cut to quarters.
Phase IV – edamame cream;
- 1 packet of edamame, boiled in nicely salted water for 5 or so minutes then de-shelled to leave the beans;
- 2 teaspoons of soy sauce;
- 1 squeeze lemon juice;
- 3 teaspoons of water; and
- 1 heaped teaspoon of corn starch.
Throw all the above in to a blender and whizz until smooth. Looks like mushy peas, but tastes like the King of mushy peas. Holy crap I kid you not, this is bloody nice.