Tonight, we had an awesome Paleo friendly Thai beef soup. The recipe was inspired by our original Thai Chicken Soup Recipe and also the ingredients we have had on hand. One of the key ingredients is our homemade beef broth which was made from the bones of the cows at Mourning Dove Ranch. For weeks this summer, Jeremy has been making many batches of this fresh broth. The aroma from this process has made both of us salivate as we think of grass-fed steaks! Another inspiration has been the ingredients from our garden. We are growing Thai basil, lemongrass and habanero in our grow camp. Finally, the Paleo friendly part comes from our Swiss chard that we grew in the spring and the we preserved by blanching and freezing in early summer. We tried Swiss chard in chicken soup and were struck by how the texture and taste of the chard seemed surprisingly similar to traditional noodles used in beef and chicken soups. I knew we had an unbeatable combination to work with.
- 2 lbs. stewing beef
- 6 cups of homemade beef broth
- 4 cups filtered water
- 1 cup of frozen Swiss chard
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1/2 onion chopped
- 3 cloves of minced garlic
- 1 tablespoon of coconut oil
- 1 cup Thai basil
- 1 cup cilantro
- 1/4 cup of minced lemongrass
- 2 habanero minced
- sea salt
Add the broth and water to a soup pot. Bring it to a simmer on the stove. Add the stewing beef. Let them cook for 20 minutes or so. Add celery and carrots.
In a pan, brown onion and garlic with coconut oil. Add the mixture to the soup.
Let the mixture simmer for 30 minutes more. Stir occasionally. Add habenero, and lemongrass. Add frozen chard. Add sea salt to taste.
Serve this in large bowls. Add basil and cilantro.
We enjoyed the spices and heat of this modified Thai dish. Try it tonight.