1/2 lb dry rice stick noodles
1 lb previously cooked tender elk steak or roast
1 to 2 tbsp canola oil
2 tsp Thai curry paste
1/2 lb green beans, trimmed and cut into short sections
7 cups chicken stock
1 tbsp fish sauce
4 green onions, chopped
6 to 8 large basil leaves, slivered
Cut previously cooked elk steak or roast into strips and set aside.
Put noodles in a large bowl and cover with boiling water.
Drain after 10 minutes.
Rinse noodles under cold water.
Drain again and set aside.
In a soup kettle or large pot, heat canola oil over medium heat.
Add curry paste to warm oil.
Stir and cook for about a minute, aroma from spices should be quite noticeable.
Add green beans, chicken stock, and fish sauce.
Bring to a boil then reduce heat and simmer for 5 minutes or until beans are tender-crisp.
Add the set-aside noodles, green onions, and basil leaves.
Ladle into soup bowls.
Top each portion with elk slices.
Garnish with bean sprouts and coriander leaves.