THAI BEEF SOUP RECIPES RECIPES

Name: Thai Beef Soup - HCG Phase 2
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving(s)
Ingredients: 2 cups low sodium beef broth or 2 cups vegetable broth; 1 tablespoon Braggs liquid aminos; 1/8 teaspoon red pepper flakes; 1 pinch cinnamon; 1 tablespoon green onion, chopped; 1 garlic clove, minced; 1/2 teaspoon fresh ginger, grated; 1 bay leaf; 100 g beef, thinly sliced; 3/4 cup green cabbage, thinly sliced; 1 dash sea salt; 1 dash pepper; 4 drops stevia; 1 tablespoon fresh cilantro, minced

THAI BEEF SOUP - HCG PHASE 2 RECIPE - FOOD.COM

Thai Beef Soup - HCG Phase 2 Recipe - Food.com image

Lots of flavor, you can serve this soup at any time (even when not following HCG diet protocol). Counts for 1 protein and 1 vegetable. Taken from The HCG Diet Cookbook Gourmet Success.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

2 cups low sodium beef broth or 2 cups vegetable broth
1 tablespoon Braggs liquid aminos
1/8 teaspoon red pepper flakes
1 pinch cinnamon
1 tablespoon green onion, chopped
1 garlic clove, minced
1/2 teaspoon fresh ginger, grated
1 bay leaf
100 g beef, thinly sliced
3/4 cup green cabbage, thinly sliced
1 dash sea salt
1 dash pepper
4 drops stevia
1 tablespoon fresh cilantro, minced

Steps:

Heat broth. Add Bragg's, red pepper flakes, cinnamon, green onion, garlic, ginger and bay leaf. Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add beef and cabbage. Cook for 20-30 minutes until cabbage has softened.
Add salt, pepper and Stevia to taste.
Garnish with fresh cilantro.

Nutrition Facts : Calories 170.6, FatContent 15.8, SaturatedFatContent 6.5, CholesterolContent 21.8, SodiumContent 172.4, CarbohydrateContent 5, FiberContent 1.8, SugarContent 1.9, ProteinContent 2.9

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM RECIPE - FOOD.COM

Thai Beef Noodle Soup - Gwaytio Nuea Nam Recipe - Food.com image

This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.

Total Time 30 minutes

Prep Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1/2 lb round steak, fat removed, sliced into thin strips
5 garlic cloves, chopped
1/2 lb ground beef
2 stalks celery, sliced diagonally into inch-long pieces
2 scallions, thinly sliced
3 pints beef stock
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
4 tablespoons fish sauce
12 ounces wet noodle sheets, cut into strips
1 cup bean sprouts
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons white vinegar (optional)
1 tablespoon dried red pepper flakes (optional)

Steps:

Fry beef strips in the oil until browned, using a large soup pot.
Remove the browned strips, leaving the oil and juice in the pot.
Fry the garlic until golden, stirring to keep from burning.
Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
Add beef stock, black pepper, cinnamon, and fish sauce.
Bring to a boil.
Add noodles and return to a boil.
Remove from heat and add bean sprouts.
Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.

Nutrition Facts : Calories 230, FatContent 15.2, SaturatedFatContent 5, CholesterolContent 53.3, SodiumContent 1896.5, CarbohydrateContent 3.8, FiberContent 1.1, SugarContent 1.6, ProteinContent 19.2

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