Crying Tiger Beef Soup with Coconut Cream

Ingredients

• 300 g Beef short ribs, cut into bite‑size pieces
• 4 cup Beef bone broth (unsalted)
• 1/2 cup Heavy cream
• 4 Kaffir lime leaves, torn
• 2 Thai bird chilies, sliced thin
• 1 tbsp Fresh ginger, minced
• 2 Garlic cloves, minced
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro leaves, for garnish(optional)
• to taste Salt and pepper

Instructions

1. 1

   Heat a large pot over medium heat, add the beef pieces and sear for 3‑4 minutes until browned; remove and set aside.

2. 2

   In the same pot, add garlic, ginger, and chilies, sauté for 1 minute, then pour in the beef broth and bring to a gentle boil; return the beef to the pot, add the torn kaffir lime leaves, and simmer for 20 minutes.

3. 3

   Stir in the heavy cream, fish sauce, and lime juice; simmer for another 5 minutes, season with salt and pepper, then ladle into bowls and garnish with cilantro if desired.