Thai Lamb And Vegetable Broth

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon chili oil
• 1 garlic clove, chopped
• 3 scallions, sliced
• 1 red bell pepper, seeded and finely sliced
• 2 tablespoons cornstarch
• 4 cups vegetable stock
• 1 tablespoon soy sauce
• 2 tablespoons rice wine (or dry sherry)
• 5 1/2 ounces lamb tenderloin, sliced
• 1 tablespoon lemongrass, finely chopped
• 1 small red chili pepper, seeded and finely chopped
• 1 tablespoon fresh ginger, grated
• 4 ounces fine egg noodles
• 7 ounces canned water chestnuts, drained and sliced
• salt and pepper

Recipe

• 1 heat a large pan, then add the oil. add the garlic and scallions and cook over medium heat, stirring for 3 minutes, until slightly softened. add the bell pepper and cook for an additional 5 minutes, stirring.
• 2 in a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. cook, stirring, for 2 minutes. stir in the remaining stock, the soy sauce, and rice wine, then add the lamb, lemongrass, chile and ginger. season to taste with salt and pepper. bring to a boil, then reduce the heat and simmer for 25 minutes.
• 3 cook the noodles according to the package directions. remove from the heat, drain, then add to the soup along with the water chestnuts. cook the soup for an additional 2 minutes, then remove from the heat. ladle into warmed bowls, and serve immediately.