Thai Beef Noodle Soup: Discover the Authentic Flavors

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thai beef noodle soup recipe

Soups, Thai

5.0 from 1 vote

Amidst the incredible world of Thai cuisine, there is one dish that manages to captivate food lovers from all corners of the globe: Thai Beef Noodle Soup. This beloved and flavorsome dish, also known as “Kuay Tiew Nuea,” skillfully combines tender beef, aromatic broth, and a medley of vibrant herbs and spices. Originating from the bustling streets of Thailand, this tantalizing noodle soup has earned its well-deserved reputation for its harmonious blend of rich flavors, delicate textures, and soul-warming properties.

Embarking on a culinary journey through Thai cuisine, you quickly realizes that the beauty of Thai Beef Noodle Soup lies in its simplicity and its complexity simultaneously. The traditional recipe may vary slightly from region to region, yet the core elements remain consistent—succulent slices of beef, silky rice noodles, and a fragrant broth that with each sip and slurp almost whispers in your ear the stories of Thai traditions and the vibrant street food culture.

Thai Beef Noodle Soup Ingredients

Intriguingly, the aromatic ingredients used in Thai Beef Noodle Soup reflect the country’s diverse culinary influences. With flavors encompassing elements of Chinese, Vietnamese, and Thai cooking styles, this delightful bowl of comfort food takes on a unique and enticing identity of its own.

The ingredients used evoke a symphony of taste sensations and include, but are certainly not limited to, luscious beef slices, tender beef balls, fresh herbs like cilantro and Thai basil, and the essential Thai chili paste—Nam prik pao. The broth, often simmered for hours to fully develop its robust flavors, boasts the aromatic goodness of star anise, cinnamon, cloves, and other warm spices. A squeeze of lime, a dash of fish sauce, and a sprinkling of bean sprouts bring everything together in perfect harmony, offering a burst of freshness and acidity to balance the richness of the dish.

Whether enjoyed as a hearty lunch, a warming dinner, or an indulgent street food delight, Thai Beef Noodle Soup has become a go-to dish for those seeking a substantial and soul-soothing meal. It is a true testament to the depth and diversity of Thai cuisine, captivating both Thai locals and international food enthusiasts with its distinctive blend of flavors.

In this recipe we offer what we think is an authentic rendition of this iconic soup. Join us and discover the delight of Thai Beef Noodle Soup and learn why it is a true culinary masterpiece. Prepare to tantalize your taste buds and capture the essence of Thailand, one spoonful at a time.

Thai Beef Noodle Soup

Recipe by HolisticJB
5.0 from 1 vote
Course: Mains, SoupsCuisine: ThaiDifficulty: Intermediate
Servings

6

people
Prep time

25

minutes
Cooking time

20

minutes
Calories

148

kcal
Net Carbs

20.1

g
Total time

45

minutes

Enjoy this classic Thai Beef Noodle Soup! Also a wonderful recipe if you have any left over Sunday Roast Beef!rnYou 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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Ingredients

  • For The Beef Broth
  • 2 lb Beef Bones

  • 3 l Water

  • 1 Onion

  • 6 Garlic Cloves

  • 1 tsp Black Peppercorns

  • 8 Coriander Stems

  • 4 Cardamom Pods

  • 1 Galangal Root

  • 3 tbsp Fish Sauce

  • 2 tbsp Light Soy Sauce

  • 2 tbsp Granulated Sugar

  • For The Beef
  • 100 g Beef

  • For The Noodle Soup Condiments
  • 400 g Thin Dry Rice Noodles

  • 2 cup Fresh Bean Sprouts

  • 4 Spring Onions

  • Chili Flakes or Chili Oil

  • For The Garlic Oil
  • 1 Garlic Head

  • Neutral Flavored Cooking Oil

Directions

  • To Make The Beef Broth:
  • 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.
  • 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.
  • Use a slotted spoon or tongs to remove all the bones and aromatics from the broth.
  • 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.
  • To Make The Garlic Oil
  • Chop 1 head of garlic, remove the husk and add cloves to a small pot or saucepan.
  • Add just enough of a neutral flavored oil so that it covers the garlic, then fry on low heat. rnYou 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.
  • Strain the garlic from the oil.
  • 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!)
  • To Make The Beef Condiment
  • Choose your favorite cut of beef, ensuring it is one that is tender.
  • Thinly slice, and please follow this instruction…thinly as you can! Slice the steak and marinate it in a few tablespoons of soy sauce.
  • 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!
  • Alternatively thin slices of left over roast beef added to the assembled dish is equally good.
  • To Assemble The Noodle Soup
  • 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.
  • 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.
  • 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.
  • 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.
  • Finish with chopped spring onions and coriander, garlic oil, fried garlic and chili oil/flakes if desired.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 148kcal
  • Carbohydrates: 20.1g
  • Protein: 11.6g
  • Fat: 2.2g
  • Saturated Fat: 0.5g
  • Cholesterol: 12.1mg
  • Sodium: 348.8mg
  • Potassium: 122.3mg
  • Fiber: 1.7g
  • Sugar: 0.7g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 0mg
  • Iron: 0mg

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Tags:

beef / noodles / soup / thai

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