Thai Marinated Fillet Steak with a Red Curry Noodle Broth

Mix the Thai red curry paste (according to taste) with the juice of limes and olive oil (2 tablespoons per person), finely chopped garlic, ginger, and lemongrass in a bowl. Add the fillet steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

While the steak is marinating, prepare the vegetables. Julienne the carrot and snow peas, slice the baby corn, and finely chop the red onion. Set aside.

Bring a pot of water to a boil and cook the dried egg noodles according to the instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

In a large pot, combine the chicken stock (50ml per person, adjusted for the number of servings) with coconut milk, a few lime leaves, and fish sauce to taste. Bring to a gentle simmer.

Add the carrot, snow peas, baby corn, and half of the finely chopped red onion to the broth. Simmer until the vegetables are just tender, about 5 minutes.

Heat a grill pan or skillet over medium-high heat. Remove the fillet steak from the marinade, allowing excess to drip off. Grill the steak to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness. Let it rest for a few minutes, then slice thinly.

Add the cooked noodles to the broth, warming them through. Adjust the seasoning of the broth with more fish sauce or brown sugar to taste.

To serve, divide the noodles and broth among bowls. Top with slices of the grilled fillet steak, beansprouts, and the remaining chopped red onion. Garnish with additional lime leaves if desired.