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Kao lao soup with beef tenderloin and lemongrass


Soup made of veal stock, star anis, kaffir lime leaf and thinly sliced beef tenderloin.
Note The degree of spiciness is controlled by adding or removing some the chili's.


Recipe for 4 persons

For the soup

1 Liter(s)
Veal stock
2 Unit(s)
Kefir lime leaves
1 Unit(s)
Bird's eye chili
2 Stick(s)
100 Ml
Light soy sauce
100 Gr
Palm sugar
50 Gr
Fresh ginger
1 Stick(s)
4 Unit(s)
Star anise

For the garnish

2 Unit(s)
Beef filet mignon
100 Gr
Sprouted soybeans
100 Gr
2 Sprig(s)
Thai basil

Preparation time: 45 min

  • General preparation
    Thinly slice the beef tenderloin. Crush and roughly mince the lemon grass. Peel and slice the ginger. Tear the kaffir lime leaves in half and cut the chili in half. Cut the carrot into a fine julienne.
  • Soup preparation
    In a stock pot mix all the ingredients for the soup together and bring to simmer for 20-30 min.With the help of a strainer filter the soup and keep warm for service.
  • To serve
    In a soup bowl garnish the bottom with the slices of beef and add the bean sprouts, the carrot julienne and the Tha basil. Cover with very hot soup and serve.
The degree of spiciness is controlled by adding or removing some the chili's.

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