A Thai Soup That Stuns and Satisfies
Feast on Nuer Tom Bai Horapa — a recipe from Northern Thailand!
Chef Chuck Valla brings the flavors of his home country to hungry New Yorkers at Valla Table in Manhattan. The menu reflects Chef Chuck’s childhood in Thailand, with some of his favorite recipes. This soup, he says, spotlights dishes from the northern part of the country. It’s also photogenic as hell — a good thing for all of you Instagram addicts who like to post food pics. Enjoy.
Nuer Tom Bai Horapa, a super simple and aromatic Thai soup, is one of my favorite dishes to make as the weather turns cooler. I’m from Northern Thailand, but I also love the flavors of my home country’s northeastern Isaan region, so I created a fusion of northern-style beef stew and Isaan beef soup. Don’t worry if there’s no Thai grocery near you: all of the herbs can be purchased online.
Nuer Tom Bai Horapa
Servings: 4
Copy Ingredients
Ingredients
- 4 cups vegetable broth
- 3 stalks lemongrass, sliced into 3-inch lengths
- ½ lb. sliced flank steak
- 4 whole Thai chili peppers, flattened with cleaver
- 2 Tbsp. fish sauce
- 2 ¼ Tbsp. granulated sugar
- 2 Tbsp. fresh-squeezed lime juice
- 1 cup fresh Thai basil
- Thai jasmine rice, for serving
Directions
Copy Directions
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In a pot set over medium-high heat, bring vegetable broth to a boil and add lemongrass. Cook for 2 minutes.
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Add sliced flank steak and continue cooking for 2 minutes.
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Add sugar, fish sauce and Thai chili and cook for 2 minutes.
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Turn off the heat, add fresh lime juice and Thai basil.
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Serve with Thai jasmine rice.
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