In a bowl, mix the ingredients for the broth.
Add the Haiku rice cut noodles to a pot of salted, boiling water and cook according to package directions. Drain.
In another pot, heat the oil over medium heat. Cook the cubes of beef for 2 to 3 minutes and stir occasionally. Reserve on a plate.
Using the same pot, cook the onion, ginger, lemongrass, Thaï pepper and garlic for 1 minute.
While stirring, pour in the broth prepared in Step 1. Add the tomatoes, rice noodles and beef cubes. Continue cooking and stirring for 1 to 2 minutes.
Ladle the soup into four bowls. Sprinkle each serving with the green onions.
Recipe developed by Pratico-Pratiques.com