Soup: Sour Beef Soup with Watercress

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Paste for 4 servings

1 stalk lemongrass, thinly sliced

6 fresh Kaffir lime leaves, deveined and shredded

2 medium shallots, coarsely chopped

1 1/2 tablespoons peeled, coarsely chopped galangal

7 garlic cloves, coarsely chopped

1/2 teaspoon turmeric

1 cup water

Other ingredients

2 tablespoons vegetable oil

1 1/2 pounds sirloin tips, sliced 1/4 inch thick and wide

1 tablespoon fermented fish (optional)

3 1/2 cups water

3 tablespoons fish sauce

3 tablespoons sugar

2 tablespoons salt

1/2 cup tamarind juice

1/2 pound Chinese watercress or regular watercress, cut 1-inch pieces

4 branches curry leaves (sluk katrope), toasted

Thinly slice bird’s eye chilies

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.

Heat the oil in the stockpot over medium-high heat.  Add the past, beef and fermented fish, if using, and sauté for 8 to 10 minutes or until the the flavors are released while stirring constantly.  Add the water, sugar, fish sauce, and salt and bring to a boil,  Reduce the heat to low and simmer for 25 to 30 minutes or until the the beef is tender.

Add the tamarind juice, watercress and toasted curry leaves and cook for 5 more minutes, stirring occasionally.  Transfer the soup to a large serving bowl and serve with rice with chilies on the side.

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