8 cups (2 L) beef or chicken stock
1 cup (250 mL) sliced carrots
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 teaspoon (5 mL) soy sauce
1 stick cinnamon
2 whole star anise (optional)
1 tablespoon (15 mL) minced garlic
1 tablespoon (15 mL) minced ginger
1 tablespoon (15 mL) rice vinegar
1 teaspoon (5 mL) minced fresh chile
1 package (250 g) Thai Kitchen® Thin Rice Noodles
1/2 cup (125 mL) sliced green onions
1 tablespoon (15 mL) lime juice
3/4 pound (375 g) beef, thinly sliced
1/4 cup (50 mL) roasted unsalted peanuts, crushed
1/2 cup (125 mL) each julienned fresh mint, cilantro and basil
MIX stock, carrots, fish sauce, soy sauce, cinnamon, star anise, garlic, ginger, vinegar and chile in stockpot on medium-high heat. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavors.
STIR in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.
LADLE into soup bowls. Sprinkle top with with peanuts, mint, cilantro and basil.
Thai Kitchen Tip: For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.