THAI INSPIRED BEEF NOODLE SOUP
Prep time: 20 minutes
Cooking time: 20 minutes.
Yields: 4 servings as snack
1 lb Kobe beef, sliced thinly
4 tbsp olive oil
1 medium size yellow onion, (4 oz) peeled and chopped
4 oz ginger, peeled and sliced thinly
5 cloves garlic, minced
4 to 6 cups beef broth
1 tsp (or more if preferred) green curry paste
1 tbsp (or more if preferred) yellow curry powder
2 tbsp fermented salted black beans (not Mexican or Latin black beans)
1 can baby corn, drained
1 can quail eggs, drained
1 medium size bell pepper, seeded and sliced thinly
1 package (1 lb) cooked miki noodles
1 can coconut milk
1 tsp sugar
1 cup chopped scallions
Pre heat oil in a medium size soup pot for a minute.
Cook kobe beef for 2 to 3 minutes, then remove from the pan. Set aside.
Add onions and ginger, stir and cook for 2 minutes.
Add garlic, stir and cook for 30 seconds.
Add broth, green curry and yellow curry. Stir.
Bring to boil and cook covered for 5 minutes using medium heat.
Uncover, add beans, corn, eggs, bell pepper, noodles, coconut milk and sugar.
Stir, cover and cook for 7 minutes stirring occasionally.
Turn off heat. Add scallions.
Divide into 4 bowls and top with sliced beef.
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