thai beef noodle soup recipe

Classic Thai Beef Noodle Soup – 1 Your Family Will Love!

Enjoy this classic Thai Beef Noodle Soup! Also a wonderful recipe if you have any left over Sunday Roast Beef!
You don’t even need to worry about reheating your roast beef as sliced thin enough it will heat up perfectly in your bubbling broth. Don’t have leftover roast beef? We show you how to make the beef from scratch!

AuthorHolisticJB
RatingDifficultyIntermediate

Enjoy this classic Thai Beef Noodle Soup! Also a wonderful recipe if you have any left over Sunday Roast Beef!
You don’t even need to worry about reheating your roast beef as sliced thin enough it will heat up perfectly in your bubbling broth. Don’t have leftover roast beef? We show you how to make the beef from scratch!

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thai beef noodle soup recipe

Yields6 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

For The Beef Broth
 2 lbs Beef Bones
 3 l Water
 1 OnionCut in half
 6 Garlic Cloves
 1 tsp Black PeppercornsFreshly Cracked
 8 Coriander StemsLeaf and Stalk
 4 Cardamom PodsLightly Crushed
 1 Galangal Root2 inch
 3 tbsp Fish Sauce
 2 tbsp Light Soy Sauce
 2 tbsp Granulated Sugar
For The Beef
 100 g Beefper person
For The Noodle Soup Condiments
 400 g Thin Dry Rice Noodles
 2 cups Fresh Bean Sprouts
 4 Spring OnionsSliced, both green and white
 Chili Flakes or Chili Oilor both
For The Garlic Oil
 1 Garlic Head
 Neutral Flavored Cooking Oil

45 Minutes - Click To Start Timer

To Make The Beef Broth:
1

Rinse the beef bones and add them to a large saucepan, or preferably, a stock pot. Cover with cold water and simmer gently for 1.5 hours, skimming off the scum from the surface as needed.

beef bones

2

After 1.5 hours, add the halved onions, garlic cloves, cilantro stems, black pepper, cardamom pods and galangal. Simmer very gently, with water only just on the boil, for another 1 - 1.5 hours.

3

Use a slotted spoon or tongs to remove all the bones and aromatics from the broth.

4

If the quantity of broth has reduced too much and you have less liquid than you need, feel free to add more water to make up the volume. Season with fish sauce, soy sauce and sugar, then taste and adjust seasoning as needed.

beef stock

To Make The Garlic Oil
5

Chop 1 head of garlic, remove the husk and add cloves to a small pot or saucepan.

garlic

6

Add just enough of a neutral flavored oil so that it covers the garlic, then fry on low heat.
You only want the oil to be just bubbling. Fry until the garlic is golden and the oil bubbling significantly slows. Be careful not to let the garlic get too brown or it will become bitter.

oil

7

Strain the garlic from the oil.

8

Keep the garlic cloves and the oil separately in the fridge in airtight containers. They will last for several weeks. Use them on your noodle soup (or any dish that can use some extra garlic flavor!)

garlic oil

To Make The Beef Condiment
9

Choose your favorite cut of beef, ensuring it is one that is tender.

10

Thinly slice, and please follow this instruction...thinly as you can! Slice the steak and marinate it in a few tablespoons of soy sauce.

beef

11

When you are assembling the noodle soup, heat the broth to the boil and add your slices of beef to the hot broth and then pour it over the noodles. Don't delay in serving as the beef slices literally needs only a few seconds as it will continue to cook in the hot broth! If you leave to long it will become tough!

12

Alternatively thin slices of left over roast beef added to the assembled dish is equally good.

To Assemble The Noodle Soup
13

Soak the rice noodles in room temperature water for 20 minutes, or until the noodles are soft. As this is happening gather the rest of the components and prepare your beef - see above.

rice noodles, noodles, glass noodles

14

Bring a big pot of water to a full boil, this is to blanch the noodles, and heat the broth until it’s gently bubbling. Divide the noodles into portion sizes.

15

Place 1 portion of noodles and beansprouts in a metal sieve and place it in the rapidly boiling water for 5 seconds. Lift from the water, drain, and place the noodles into a serving bowl. Repeat with the remaining portions.

16

Arrange the beef slices over the cooked noodles and ladle the hot broth over; the beef will heat up and cook a little bit more. If you want the beef well-done, simply add them to the broth and let it cook for a few seconds, and then pour the broth and the beef over the noodles.

17

Finish with chopped spring onions and coriander, garlic oil, fried garlic and chili oil/flakes if desired.

food, spice, hot

Category, CuisineCooking MethodTags, , ,

Ingredients

For The Beef Broth
 2 lbs Beef Bones
 3 l Water
 1 OnionCut in half
 6 Garlic Cloves
 1 tsp Black PeppercornsFreshly Cracked
 8 Coriander StemsLeaf and Stalk
 4 Cardamom PodsLightly Crushed
 1 Galangal Root2 inch
 3 tbsp Fish Sauce
 2 tbsp Light Soy Sauce
 2 tbsp Granulated Sugar
For The Beef
 100 g Beefper person
For The Noodle Soup Condiments
 400 g Thin Dry Rice Noodles
 2 cups Fresh Bean Sprouts
 4 Spring OnionsSliced, both green and white
 Chili Flakes or Chili Oilor both
For The Garlic Oil
 1 Garlic Head
 Neutral Flavored Cooking Oil

Directions

To Make The Beef Broth:
1

Rinse the beef bones and add them to a large saucepan, or preferably, a stock pot. Cover with cold water and simmer gently for 1.5 hours, skimming off the scum from the surface as needed.

beef bones

2

After 1.5 hours, add the halved onions, garlic cloves, cilantro stems, black pepper, cardamom pods and galangal. Simmer very gently, with water only just on the boil, for another 1 - 1.5 hours.

3

Use a slotted spoon or tongs to remove all the bones and aromatics from the broth.

4

If the quantity of broth has reduced too much and you have less liquid than you need, feel free to add more water to make up the volume. Season with fish sauce, soy sauce and sugar, then taste and adjust seasoning as needed.

beef stock

To Make The Garlic Oil
5

Chop 1 head of garlic, remove the husk and add cloves to a small pot or saucepan.

garlic

6

Add just enough of a neutral flavored oil so that it covers the garlic, then fry on low heat.
You only want the oil to be just bubbling. Fry until the garlic is golden and the oil bubbling significantly slows. Be careful not to let the garlic get too brown or it will become bitter.

oil

7

Strain the garlic from the oil.

8

Keep the garlic cloves and the oil separately in the fridge in airtight containers. They will last for several weeks. Use them on your noodle soup (or any dish that can use some extra garlic flavor!)

garlic oil

To Make The Beef Condiment
9

Choose your favorite cut of beef, ensuring it is one that is tender.

10

Thinly slice, and please follow this instruction...thinly as you can! Slice the steak and marinate it in a few tablespoons of soy sauce.

beef

11

When you are assembling the noodle soup, heat the broth to the boil and add your slices of beef to the hot broth and then pour it over the noodles. Don't delay in serving as the beef slices literally needs only a few seconds as it will continue to cook in the hot broth! If you leave to long it will become tough!

12

Alternatively thin slices of left over roast beef added to the assembled dish is equally good.

To Assemble The Noodle Soup
13

Soak the rice noodles in room temperature water for 20 minutes, or until the noodles are soft. As this is happening gather the rest of the components and prepare your beef - see above.

rice noodles, noodles, glass noodles

14

Bring a big pot of water to a full boil, this is to blanch the noodles, and heat the broth until it’s gently bubbling. Divide the noodles into portion sizes.

15

Place 1 portion of noodles and beansprouts in a metal sieve and place it in the rapidly boiling water for 5 seconds. Lift from the water, drain, and place the noodles into a serving bowl. Repeat with the remaining portions.

16

Arrange the beef slices over the cooked noodles and ladle the hot broth over; the beef will heat up and cook a little bit more. If you want the beef well-done, simply add them to the broth and let it cook for a few seconds, and then pour the broth and the beef over the noodles.

17

Finish with chopped spring onions and coriander, garlic oil, fried garlic and chili oil/flakes if desired.

food, spice, hot

Thai Beef Noodle Soup

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