15-Min Boat Noodle Soup with Beef & Soft Egg
Dark, aromatic Thai broth infused with soy and garlic, spiked with chili. Beef, noodles, and a soft-boiled egg come together in under 15 minutes—the weeknight version of Bangkok's famous street soup.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 4 cups beef broth
- 3 tbsp soy sauce
- ½ lb ground beef
- 6 oz rice noodles (dried)
- 2 whole eggs
- ½ tsp red chili flakes
Instructions
- 1
Bring a pot of water to boil. Add eggs and cook 6 minutes until soft-boiled, whites set but yolks still runny.
- 2
In the same pot, add beef broth and soy sauce. Bring to a boil over high heat.
- 3
Add ground beef, breaking it up with a spoon until no pink remains, about 3 minutes.
- 4
Add rice noodles directly to the broth. Stir and cook until tender, 4-5 minutes.
- 5
Stir in chili flakes. Taste and adjust soy sauce as needed for depth.
- 6
Ladle soup into bowls. Peel soft-boiled eggs and halve them, nestle into each bowl, and serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- ladle
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