Asian Beef & Noodle Soup with 5-Ingredients Beef Broth

• 200g beef fillets
• 1 Tbsp Thai green curry paste
• 1 Tbsp cooking oil
• 3 French shallots, thinly sliced
• 1-inched thick ginger, sliced
• 3 cloves of garlic, finely chopped
• 4 tbsps Thai Green Curry Paste
• 2 litres low-sodium beef broth
• 2 cups water
• 270g Hakubaku organic dried ramen

Fish sauce to taste

Bean sprouts

Fresh coriander leaves

• 1 lime, cut into 6 wedges

Fresh red chillies

1. On a flat plate, mix 1 Tbsp Thai green curry paste with 1 Tbsp cooking oil. Coat the steaks with the curry paste and marinate for 20 minutes if time permits. Cook on a hot griddle pan on both sides to your liking. Transfer to an aluminum foil and keep warm.
2. In a 3.5 litres pot, add a teaspoon of cooking oil. When the oil is hot, add shallots and ginger and saute over low heat until aromatic. Add garlic and saute further until the garlic is aromatic.
3. Add 4 Tbsps of Thai green curry paste and saute for a couple of seconds.
4. Add beef broth and 2 cups of water. Cook the broth until bubbling. (While waiting for the broth to bubble, I would suggest that you start thinly slice the beef.)
5. Add the dried ramen to the beef broth. About 2 minutes before the recommended cooking time, check the broth for taste. Season with fish sauce to taste.
6. When the noodles are cooked, scoop out the noodles to 4 individual bowls, add the garnishes including bean sprouts, coriander, chillies as well as the sliced beef.
7. Then ladle the broth over the noodles and serve immediately with the lime wedges. Enjoy!