Recipe: Thai Beef and Mangosteen Soup

Cooler weather makes fall and winter the perfect time to cozy up with a bowl of soup. With so many varieties of soup, you have tons of options – including spicing up your soup with some tangy mangosteen. While recipes for sweet mangosteen treats abound, this fruit can also be a great addition to a savory dish.

Note: Having trouble finding fresh mangosteen? Replace it with frozen mangosteen segments (the white flesh inside the pericarp) for this delicious Thai Beef and Mangosteen Soup.

 

Thai Beef and Mangosteen Soup

Ingredients:

3 ounces of beef sirloin (about the size of a deck of cards)

1 tablespoon oil

2 tablespoons fish sauce

4 cups chicken stock

2 tablespoons light soy sauce

Pinch of sugar

3 mangosteens, peeled and segmented (fresh or frozen)

Pinch of pepper

1 tablespoon fresh cilantro

Ingredients for the beef marinade paste:

2 teaspoons fresh cilantro

Pinch of salt

1 tablespoon chopped garlic

5 peppercorns

Directions:

  • Pound the beef marinade paste ingredients until smooth
  • Slice the beef into small cubes
  • Apply the paste and marinate for an hour
  • After the beef marinates for an hour, heat a wok over high heat
  • Then, add the oil and beef, stir-frying until the beef is lightly browned (about 30 seconds)
  • Add the fish sauce and immediately take off the heat
  • Separately, bring chicken stock to a boil and then add the soy sauce and sugar
  • Take off the heat and let the stock cool briefly
  • Then, add the beef and mangosteen, simmering briefly
  • Sprinkle with pepper and cilantro and ENJOY

 

Why not pair this Thai-inspired soup with a healthy and tasty mangosteen-beverage! Try a beverage made from a whole-fruit puree of the fruit or mix-up a mangosteen no-hito (recipe here).

This recipe is adapted from the Apple Pie, Patis, & Pâté Blog. You can read the original recipe here.

October 4, 2011 , , , , , ,