Thai Steak Soup

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1/4 cup vegetable oil

12 ounces skirt steak

Kosher salt and freshly ground pepper

4 ounces stir-fry rice noodles

1 21/2 -inch piece fresh ginger, peeled and thinly sliced

1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds)

1 bunch scallions, thinly sliced (white and green parts separated) 

1 bunch scallions, thinly sliced (white and green parts separated)

4 cups low-sodium chicken broth

2 cups snow peas, trimmed and halved

4 carrots, thinly sliced

1/2 cup roughly chopped fresh cilantro

1/2 cup packaged fried shallots or onions

Directions

  1. Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare. Transfer to a cutting board and let rest. Reserve the skillet.
  2. Put the noodles in a bowl; cover with warm water and soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups water; bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
  3. Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes. Flip; cook until crisp, 3 more minutes. Transfer to a cutting board; cut into 4 wedges. Slice the steak against the grain.
  4. Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.

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