Fragrant Beef Broth

Food Main Courses
Paul Hawkins business development chef
4 Servings
Lemongrass 1 stick, bruised
Star anise 1
Clove garlic 1 thinly sliced
Small red chilli 1 sliced
Lime leaf 1
Ginger thumb size piece, grated
Small onion 1 diced
Bok choi 1 sliced
Packed baby corn 1 sliced
Fillet steak 1 thinly sliced
Small packed rice noodles 1 cooked and drained
KNORR beef jelly bouillon 1 ltr
Fish sauce 1 tsp
Lime 1
Thai basil 1 tbsp chopped
  1. Bring the bouillon, lime leaf, ginger, lemongrass, chilli, star anise and garlic to the boil and simmer for 30mins
  2. Strain into a clean pan, add the vegetables and simmer for further 10 mins or until soft then add in the fish sauce and Thai basil
  3. Divide the cooked noodles and sliced beef between 4 serving bowls then ladle over the hot broth and serve with a wedge of lime