2cupschicken stock (chicken broth or chicken bouillon)
1stalklemongrass - cut into large pieces
1tablespoonparsley - chopped
1tablespoonmint - chopped
1tablespoonginger - grated
1clovegarlic - peeled and minced
100gramsground beef (minced beef) - extra lean
1tablespoondry sherry
1smalljalapeno pepper - seeds and stem removed diced fine (or hot pepper flakes to taste)
6slicescucumber - seeds and skin removed, julienned
2tablespoonsaminos
Instructions
Cook the ground beef first in a non-stick pan with deep sides. Drain the beef on a piece of paper towel and set it aside. Use the sherry and fish sauce to deglaze the pan, and then add the broth. You can use beef stock, plain water, or vegetable stock.
Bring the liquid to a simmer. Add the lemongrass. Cover and simmer for 10 minutes. Remove the lemongrass. Now add the ginger and garlic. Simmer for at least three minutes.
Return the beef to the pan. Reduce the heat and cover until the beef is heated through. Stir in the finely diced hot pepper.
Serve the soup in a bowl garnished with parsley, mint, and cucumber strips.