Beef, Chilli and Tamarind Soup

Preparation info
    • Difficulty


Appears in
Simply Asian

By Neil Perry

Published 2000

  • About

One of my favourite soups, we have had this on the menu at wockpool for some time. I love the intense hot and sour flavour and, when you look into the muddy broth, you know it means business. Just about any noodle can be used for this dish, but I really like the interplay of luscious thick fresh rice noodles, the stringy texture of the beef brisket and the sting of the chilli.