Thai Steak Soup

Name: Thai Steak Soup
Ingredients: 1/4 cup vegetable oil; 12 ounces skirt steak; Kosher salt and freshly ground pepper; 4 ounces stir-fry rice noodles; 1 21/2 -inch piece fresh ginger, peeled and thinly sliced; 1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds); 1 bunch scallions, thinly sliced (white and green parts separated); 4 cups low-sodium chicken broth; 2 cups snow peas, trimmed and halved; 4 carrots, thinly sliced; 1/2 cup roughly chopped fresh cilantro; 1/2 cup packaged fried shallots or onions

12 ingredients

21 steps

Ingredients

1/4 cup vegetable oil
12 ounces skirt steak
Kosher salt and freshly ground pepper
4 ounces stir-fry rice noodles
1 21/2 -inch piece fresh ginger, peeled and thinly sliced
1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds)
1 bunch scallions, thinly sliced (white and green parts separated)
4 cups low-sodium chicken broth
2 cups snow peas, trimmed and halved
4 carrots, thinly sliced
1/2 cup roughly chopped fresh cilantro
1/2 cup packaged fried shallots or onions

Directions

1

Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat.
2

Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare.
3

Transfer to a cutting board and let rest.
4

Reserve the skillet.
5

Put the noodles in a bowl; cover with warm water and soak 5 minutes.
6

Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat.
7

Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper.
8

Cook, stirring, until softened, about 2 minutes.
9

Add the chicken broth and 3 cups water; bring to a boil.
10

Reduce the heat to medium low; simmer 10 minutes.
11

Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat.
12

Drain the noodles, pat dry and toss with 1/4 teaspoon salt.
13

Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes.
14

Flip; cook until crisp, 3 more minutes.
15

Transfer to a cutting board; cut into 4 wedges.
16

Slice the steak against the grain.
17

Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes.
18

Divide the soup, steak and fried noodles among bowls.
19

Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.
20

Per serving: Calories 478; Fat 27 g (Saturated 6 g); Cholesterol 59 mg; Sodium 802 mg; Carbohydrate 38 g; Fiber 3 g; Protein 23 g
21

Photographs by Charles Masters