Phv's Thai Style Pepper and Beef Soup Recipe

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Phv's Thai Style Pepper and Beef Soup
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  1. If you are making your own stock for this recipe, be sure to include the tops and bottoms of the peppers, the garlic & onion skins and cut offs, the peelings of the ginger, and the tough end of the lemon grass. I also included mushroom stems and skins.
  2. Combine the stocks in a large soup pot, except for a reserve of about 2 cups. Bring the stock to a rolling boil.
  3. Mix the reserve stock with the corn starch and whisk until smooth. Whisk the starch mixture into the boiling stock. Reduce heat to medium.
  4. Stir in the diced onion, celery, garlic, and ginger, and the carrot julienne.
  5. Whack the lemon grass violently with the back (blunt edge) of a heavy knife or the edge of a wooden spoon to start the release of the essential oils. Add the entire stalk to the pot.
  6. Add soy sauce, oyster sauce, fish sauce, and lime juice. Add the spices and sugar. Stir well to combine.
  7. Reduce heat to medium-low and simmer for about half an hour. Taste, and adjust flavour with spices and sauces as desired.
  8. In a seperate bowl mix together sliced peppers and green onions. Set aside.
  9. If necessary, cut the beef into one inch thick pieces. Cut again to make 1 inch by 1 inch by the length of the beef (so you have long squarish strips). On a slight diagonal, and with the sharpest knife you have, slice pieces off the end as thinly as you can. (If you place the chunk of beef on brown paper towel on the cutting board it will help keep it from slipping) You should end up with a pile of very thin rectangle slices. To get extra-thin slices, place the sliced beef on a piece of plastic wrap; fold the plastic wrap over once to 'sandwich' the beef. Give it a few whacks with a rolling pin or other smooth hard object.
  10. Wrap the beef slices in plastic (or leave them in thier plastic 'sandwiches'), or a ziplock bag with the air rolled out, until ready to serve the soup.
  11. To Serve:.
  12. Put a small handful of the peppers mixture into a bowl. Ladle the hot soup over the peppers. Immediately add about five slices of the beef. (the hot broth will cook the beef to tender deliciousness, and leave the peppers somewhat crisp).
  13. Add a few drops of sesame oil.
  14. Enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 614.63 Kcal (2573 kJ)
Calories from fat 22.93 Kcal
% Daily Value*
Total Fat 2.55g 4%
Cholesterol 31mg 10%
Sodium 22166.27mg 924%
Potassium 620.59mg 13%
Total Carbs 108.75g 36%
Sugars 14g 56%
Dietary Fiber 1.84g 7%
Protein 18.18g 36%
Vitamin C 64.7mg 108%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 48mg 5%
Amount Per 100 g
Calories 148.76 Kcal (623 kJ)
Calories from fat 5.55 Kcal
% Daily Value*
Total Fat 0.62g 4%
Cholesterol 7.5mg 10%
Sodium 5364.97mg 924%
Potassium 150.2mg 13%
Total Carbs 26.32g 36%
Sugars 3.39g 56%
Dietary Fiber 0.45g 7%
Protein 4.4g 36%
Vitamin C 15.7mg 108%
Iron 0.5mg 11%
Calcium 11.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
  • 14

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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