Kao lao soup with beef tenderloin and lemongrass
Soup made of veal stock, star anis, kaffir lime leaf and thinly sliced beef tenderloin.
IngredientsRecipe for 4 persons
For the soup
Kefir lime leaves
Bird's eye chili
Light soy sauce
For the garnish
Beef filet mignon
Preparation time: 45 min
- General preparationThinly 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 preparationIn 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 serveIn 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.