- Serves 4
- Preparation Time 10MINS
- Cook Time 15MINS
100g rice stick noodles
200g beef eye fillet, sliced thinly
1 L Campbell’s Thai Stock Base
1 bunch bok choy, trimmed, chopped or other Asian greens
Bean sprouts, coriander leaves, chilli and lime wedges to serve
STEP 1 Soak noodles in boiling water for 5 minutes until softened, drain. Divide among soup bowls. Top with sliced beef.
STEP 2 Meanwhile, bring Campbell’s Thai Stock Base to the boil in a medium saucepan. Add bok choy. Cook for 1 minute. Remove from heat. Ladle soup into bowls (the hot soup will gently cook the beef).
STEP 3 Garnish with bean sprouts, coriander, chilli and lime.