Thai Hot and Sour Beef Soup, Made with Monk Fruit Sweetener
International dishesSoupsThailandabout 100 minutes
This Thai beef soup is all about a broth that is sour and hot, lightly thickened and scented with toasted rice powder. The challenge is simmering long enough for the beef tendon to turn tender.
Simmer the tendon on its own for about an hour, then add the beef, lemongrass and galangal for another 30 minutes. The lime juice and herbs go in only after the heat is off, so the sourness stays bright.
This batch weighs about 2.2kg, at roughly 115 calories per 100g.
Method
Simmer the beef tendon in water for about 1 hour until tender.
Add the cut beef along with the lemongrass, galangal and 1/2 teaspoon of salt, and simmer for another 30 minutes until the meat is tender.
Once the meat is tender, add the tomatoes, shallots, kaffir lime leaves, dried chilies, 1 tablespoon of chili powder, 1/2 teaspoon of kOBE Monk Fruit Blend, 1 tablespoon of roasted glutinous rice powder and 4 tablespoons of fish sauce.
Simmer for another 5 minutes or so.
Turn off the heat, then stir in about 6 tablespoons of lime juice, the sawtooth herb and the cilantro, and adjust the seasoning to taste.
Tips
Add the lime juice once the heat is off for a fresh sourness, since further cooking turns it bitter.
Lime juice can be swapped for tamarind, garcinia or rice vinegar.
Without beef tendon, raise the amount of beef.
Toasted glutinous rice powder gives the soup a light body and a nutty aroma.
Scatter the rice powder in gradually and stir at once, because dumped in one spot it clumps in the pot.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.