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Kazakh Laghman Soup with Beef
A comforting and aromatic noodle soup featuring tender beef, vegetables, and hand-pulled noodles in a rich, savory broth. This version emphasizes the soup-like quality often found in Kazakh interpretations of Laghman.
🧂 Ingrédients
- 700 g Beef chuck or brisket(cut into 1-inch pieces)
- 4 tbsp Vegetable oil
- 2 medium Large onions(chopped)
- 5 cloves Garlic cloves(minced)
- 2 medium Bell peppers (red and green)(chopped)
- 3 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1.5 liter Beef broth or water
- 3 tbsp Soy sauce
- 1 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 2 Bay leaves
- 500 g Hand-pulled noodles (or thick spaghetti/udon)
- 0.5 cup Fresh cilantro or parsley(chopped, for garnish)
- to taste Chili oil (optional)
👨🍳 Instructions
- 1
If making hand-pulled noodles, prepare them according to your preferred method. Otherwise, have your store-bought noodles ready.
💡 Conseils de pro: Hand-pulled noodles require practice but add authenticity. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef pieces in batches until well-seared on all sides. Remove and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, cumin seeds, and coriander seeds, and cook for another minute until fragrant.
- 4
Add the chopped bell peppers and tomatoes. Cook for about 5 minutes until the vegetables begin to soften.
- 5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
- 6
Return the browned beef to the pot. Pour in the beef broth (or water), soy sauce, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender.
💡 Conseils de pro: Simmering slowly allows the flavors to meld and the beef to become tender. - 7
While the stew simmers, cook the noodles according to package directions (or your hand-pulled noodle recipe). Drain well.
💡 Conseils de pro: Cook noodles just before serving to prevent them from becoming mushy. - 8
Taste the soup and adjust seasoning as needed. Remove bay leaves.
💡 Conseils de pro: The broth should be rich and savory. - 9
To serve, place a generous portion of cooked noodles in each bowl. Ladle the hot laghman soup with beef and vegetables over the noodles. Garnish with fresh cilantro or parsley and a drizzle of chili oil, if desired.
💡 Conseils de pro: Serve immediately for the best texture.
💡 Conseils de pro
- ✓Using a combination of beef chuck and brisket can add depth of flavor and texture.
- ✓Don't skip toasting the cumin and coriander seeds; it enhances their aroma.
- ✓For a thicker stew, you can mash some of the cooked tomatoes against the side of the pot.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like daikon radish, celery, or green beans.
- For a vegetarian version, omit the beef and use a rich vegetable broth, adding more vegetables.