Thai-ish Beef Soup
Sick Chris liked the idea of more soup last night, so I made the following. It’s my own aproximation of a beef soup served in a local restaurant.
First, a broth of beef stock, in which I boiled kaffir lime leaves, lemon grass, ginger, garlic, fish sauce, and Chinese death sauce. I strained out the chunks, and added kale and wide Thai noodles; and after a couple of minutes at a low boil, I added thinly-sliced beef, followed by cherry tomatoes. Fresh cilantro went on top of each bowl. In addition to being tasty, it was very pretty, and if it hadn’t been 9 pm when I finally dished it up, I would have taken a picture.
Cherry tomatoes are terrific in soup, but must be added at the very end after taking the soup off of the heat, so that they don’t split open in the pot. Once the soup has cooled a little, they explode in your mouth with tomatoey goodness.