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Thai Noodle Soup Gluten Free
Prep time
Cook time
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Thai Noodle Soup Gluten Free
Author: Jeanette Withington
Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
- 1 package Thai Kitchen Thin Rice Noodles (gluten free)
- 3 cups Swanson Beef Broth (gluten free)
- 5 cups water
- 1 large onion, quartered
- 3 star anise pods
- 3 inch fresh ginger, peeled and sliced in half
- New York Steak or any good cut of steak
- 3 tablespoons Thai Kitchen fish sauce (gluten free)
- fresh bean sprouts
- fresh cilantro, chopped
- red and green chili peppers, thinly sliced
- salt and pepper
- 2 tablespoons vegetable oil
Instructions
- Prepare the noodles according to package directions.
- Place a large pot over high heat, the add oil, onions and ginger. Saute for 3 minutes. Add the broth, water, and star anise. Bring to a boil then reduce to simmer for 20 minutes.
- Place a pan on medium high heat then add 1 tablespoon oil.
- Season steak with salt and pepper. Sear the steak both side about 2 minutes on each side depending on thickness. Transfer to a cutting board and slice thinly.
- Remove the star anise and ginger from the pot. Add the fish sauce and simmer for another 3 minutes. Add the cooked noodles.
- Divide the noodles into 4 bowls. Garnish with bean sprouts, chili peppers, cilantro and sliced steaks. Serve
