Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves, chopped
  • 1 large lemongrass stem (pale part only), thinly sliced
  • 1 small red chilli, seeds removed, finely chopped, plus extra thinly sliced chilli to serve
  • 2 tbs tamarind paste
  • 1 large tomato, chopped
  • 1.5L (6 cups) veal or beef stock
  • 4 kaffir lime leaves
  • 2 tbs fish sauce, or to taste
  • 500g skirt steak or scotch fillet, trimmed, thinly sliced
  • 300g silken tofu, cut into 2cm cubes
  • 1 bunch choy sum, washed, chopped
  • Thai basil leaves*, bean sprouts and lime wedges, to serve

Instruction

  • Place garlic, lemongrass and chilli in a mortar and pestle, and pound into a smooth paste. Add tamarind paste, mixing well to combine, then stir in the chopped tomato. Set the paste aside.
  • Bring the stock to the boil in a large saucepan over high heat. Stir spice paste and lime leaves into the stock. Simmer over low heat for 2-3 minutes until fragrant. Season to taste with fish sauce and pepper.
  • Using tongs, dip beef slices in batches into the simmering soup for 1 minute or until just cooked on the outside. Divide beef, tofu and choy sum among 4 bowls, then ladle over the hot soup.
  • Serve with basil, bean sprouts, lime and extra chilli to add at the table.