Thai Spiced Beef Soup Recipe

Browning (optional)

Heat a large heavy-bottomed pot over medium-high heat. Add the brisket pieces and brown briefly on all sides (about 4–6 minutes) to develop flavor. Remove and set aside.

In the same pot, add the quartered onion, smashed garlic, sliced ginger, and smashed lemongrass. Sauté for 2–3 minutes until fragrant.

Return the brisket to the pot. Pour in the water or beef stock so it covers the meat by about 1 inch (approximately 2 liters). Add kaffir lime leaves if using, fish sauce, light soy sauce, palm sugar, white pepper and 1 tsp salt.

Bring to a gentle boil, then reduce to a low simmer. Partially cover and simmer gently for 2.5–3 hours, or until the brisket is very tender and can be pulled apart with forks. Skim foam occasionally.

When tender, remove the brisket and let rest on a cutting board. Strain the broth through a fine mesh sieve into a clean pot, pressing lightly on solids to extract flavor. Discard solids. Return broth to a gentle simmer and adjust seasoning with additional fish sauce or salt to taste.

Shred or slice the brisket against the grain into bite-sized pieces and keep warm in the broth.

Place the uncooked jasmine rice in a dry skillet over medium heat. Toast, stirring constantly, until the rice turns golden brown and gives off a nutty aroma, about 6–8 minutes. Watch closely to avoid burning.

Let the toasted rice cool slightly, then grind in a spice grinder or mortar and pestle to a coarse powder. Stir in 1/4 tsp salt. Set aside.

While the brisket simmers, make the Thai herb paste. In a small food processor or mortar, combine chilies, shallots, cilantro stems and a few basil leaves. Pulse to a coarse paste. Add a splash (1–2 tbs) of hot broth if needed to bring it together.

About 20 minutes before the brisket finishes, add the mixed mushrooms and tomato wedges to the simmering broth. Cook until mushrooms are tender and tomatoes have softened, about 8–12 minutes.

Stir in the prepared Thai herb paste into the broth and simmer 3–5 minutes to let the flavors meld. Taste and adjust heat by adding more chopped chilies if desired.

Ladle the broth, mushrooms, tomatoes and shredded brisket into bowls over cooked rice or rice noodles if using.

Sprinkle each bowl with a generous pinch (about 1–1.5 tsp) of roasted rice powder for texture and nuttiness.

Top with fresh Thai basil leaves, cilantro leaves, scallions and a squeeze of lime. Offer extra fish sauce, sliced chilies or lime wedges at the table.

Serve hot. Leftover broth and beef keep refrigerated for up to 3 days; reheat gently to avoid overcooking mushrooms.