This filling and delicious Paleo friendly recipe is perfect for a rainy day lunch! It’s warming spice and fragrant herbs flavour the meat perfectly. I’ve chosen beef as I feel there just aren’t enough soups, or broths that feature beef. (Not because I happened to have some in my fridge!)
This is somewhat Thai inspired, so would be an ideal entrée to another Paleo recipe: Thai Inspired Salmon Fishcakes.
- 500g of think sliced beef
- 1/2 Carrot
- 1 Green Bell Pepper
- 1 Red chilli
- 1 clove of Garlic
- 2 small Shallots
- 1 tsp lime juice (Approx. half a lime)
- 3 tsp fish sauce
- 150ml of coconut water/juice
- 150ml of water
- Place the beef on a foil lined tray and grill until just cooked.
- Boil your kettle.
- Finely slice, or Julienne the pepper and carrots.
- Roughly chop the shallots into chunks, probably quartering the shallot will be a good size.
- Crush the garlic.
- Place carrot, pepper, shallot and garlic in a saucepan on a high heat. Add a small drizzle of oil and move the vegetables around the pan.
- After a minute or two, add fish sauce and the lime juice.
- Leave to sauté for around 3 minutes.
- Add 150 ml of boiling water and 150ml of coconut water/juice
- Bring to the boil and simmer for 10 minutes.
- The beef should be cooked by now, slice into small strips and set aside.
- Finely slice the chilli, do not remove the seeds!
- Roughly chop some coriander.
- Using tongs, stack the vegetables in a bowl.
- Place the beef on top.
- Gently pour in the soup.
- Dress with chilli and coriander to your taste.
Chillies are not in the broth itself, they are added later. If you are not a fan of the spice, you can leave them off.