THAI BEEF SOUP – PHASE 2Jess Arroyo
400 grams of beef
340 grams of celery
120grams of chopped green onion
2 cups beef or vegetable broth (you can make with stock cubes)
3 tablespoons apple cider vinegar
1 clove of garlic crushed and minced
½ teaspoon fresh grated ginger
1/8 teaspoon chili powder or red pepper flakes
1 bay leaf
Pinch of cinnamon Stevia to taste
Salt and pepper to taste
Heat up broth.
Add dry spices, bay leaf, apple cider, garlic and onion and bring to a boil.
Reduce heat and simmer for 5 minutes.
Add beef and celery and cook for 20 to 30 minutes until soft.
Add salt, pepper, and stevia.
Garnish with fresh chopped coriander and serve with slendier noodles (optional).