Springtime Beef Lemongrass Soup
Springtime Beef Lemongrass Soup is one of our favorite spring soups. I start this meal by braising a tender chuck roast. Then, I simmer together a rich lemongrass and chicken broth. Finally, I divide the broth and beef between the bowls, and add the veggies and noodles. We like this soup for several reasons. First of all, I like that this is a complete meal. I don’t need to make any side dishes to serve with it. Secondly, I like that the whole meal can be made in advance. And, lastly, we all love the fragrant soup and tender beef.
The Equipment I Used
- Dutch Ovens- I use two Dutch ovens for this dish. I use the first one to braise the beef. I use the second one to make the soup. You can use any pots you like, but for the beef, the pot needs to be oven safe and have a lid.
The Ingredients Needed for Springtime Beef and Lemongrass Soup
- Boneless Beef Chuck Roast- Use a boneless chuck roast. You could also use beef short ribs.
- Lemongrass- Use a meat pounder to crush the lemongrass and release their flavor.
- Chicken Stock- I always use my homemade chicken stock.
- Fish Sauce- If you don’t like the strong flavor of fish sauce, just leave it out. You can find fish sauce in the Asian section of your market.
- Noodles- Use rice noodles. I use the Annie Chun brand rice noodles.
How I Made my Soup
- I start my soup by braising the beef. It’s important to make sure the pot is tightly covered.
- Next, I make the lemongrass broth.
- Then, I cooked the noodles. Be sure to not overcook the noodles.
- Finally, I divided everything between the bowls and served it up.
If you like lemongrass, you need to try this fragrant and delicious Springtime Beef Lemongrass Soup.
Springtime Beef Lemongrass Soup
Chicken stock infused with lemongrass and ginger, and filled with braised chuck roast, rice noodles and springtime vegetables.
Equipment
Ingredients
For the Lemongrass Beef:
- 2 pounds boneless beef chuck roast
- ¼ tsp. each kosher salt, garlic powder and black pepper
- 1 tbsp. extra virgin olive oil
- 1½ cups chicken stock
- 2 tbsp. minced garlic
- 3 trimmed and smashed lemongrass stalks
- 2 tbsp. minced ginger
- 1 tbsp. soy sauce and brown sugar
- 1 whole jalapeno
For the Lemongrass Soup:
- 1 tbsp. olive oil
- 5 trimmed and smashed lemongrass stalks
- 1 tbsp. grated ginger
- 1 tbsp. each fish sauce, soy sauce, and sugar
- 1 tbsp. minced garlic
- 5 cups chicken stock
- 1½ cup thinly sliced carrots
- 1 bunch trimmed asparagus, cut in two inch pieces
- 8 ounces pad Thai rice noodles
- ⅓ cup chopped cilantro
- ½ cup sliced scallions
- 1 lime, cut in wedges
- 1 Fresno pepper, sliced
Instructions
- Preheat the oven to 300 degrees.
- Begin by making the Lemongrass Beef: Dry off the beef and sprinkle with the salt, pepper, and garlic powder. Heat the oil in a Dutch oven on medium heat. Sear the beef on all sides. Then, add the rest of the ingredients, cover the pot, and bake for three hours.
- After the beef has cooked for two and a half hours make the soup: In a Dutch oven on medium heat the oil, and add the garlic, ginger, and lemongrass and cook a minute. Add the chicken stock, carrots, soy sauce, fish sauce and sugar and bring to a simmer. Simmer for 10 minutes, or until the carrots are tender.
- Also, bring an inch of water to a boil in a three- quart saucepan. Add the asparagus and simmer covered for four minutes. Drain.
- Also, cook the rice noodles according to the package directions. Drain.
- Remove the beef from the oven. Remove the lemongrass and shred the beef with two forks.
- To serve the soup, place some shredded beef, vegetables, and noodles in each bowl, and then pour the soup on top. Garnish each bowl with lime wedges, sliced peppers, scallions, and cilantro.
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