Perfect for cosying up with on cold winter evenings, this gorgeous Asian-inspired noodle soup is loaded with succulent beef steak, fragrant herbs, rich spices and a delicate yet aromatic broth.
- Pour the stock into a large pan with the onion, carrots, ginger, garlic cloves, star anise, orange rind, fish sauce, tomato purée and chopped coriander stalks. Stir well and season. Bring to the boil, then turn down the heat. Add the beef and simmer for 40 mins. Remove the ginger, star anise and garlic.
- Add the noodles and cook in the hot soup following the pack instructions. Serve topped with the spinach, spring onion, chilli, reserved coriander leaves and a lime wedge to squeeze over.
Tip: Coriander will stay fresh longer if kept in a glass of water in the fridge.
Freezing and defrosting guidelines
Cool completely after step 1. Store in a sealable freezer bag. Defrost fully before heating in a pan over a medium heat for 10 mins (until piping hot), then follow step 2.
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