15-Minute Dark Thai Beef Noodle Soup
Rich, dark boat noodle broth built on soy, fish sauce, and beef stock—no long simmering. Ground beef cooks in minutes while rice noodles soften in the bubbling broth.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 6 cups beef stock or broth
- ¾ lb ground beef
- 4 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark brown sugar
- 8 oz rice noodles (thin, dried)
- ¼ cup fresh cilantro, scallions, and dried chilies (for garnish)
Instructions
- 1
Bring beef stock to a boil in a large pot over high heat, about 3 minutes.
- 2
Add ground beef to the boiling broth, breaking it apart with a spoon as it cooks, until no pink remains, ~4 minutes.
- 3
Stir in soy sauce, fish sauce, and brown sugar until the broth darkens and tastes rich and salty, ~1 minute.
- 4
Add rice noodles and simmer until tender, about 3–4 minutes, stirring occasionally so they don't clump.
- 5
Taste and adjust soy sauce or fish sauce for depth. Ladle into bowls and top with cilantro, scallions, and dried chilies.
Tools you’ll need
- large pot (4+ quart)
- wooden spoon
- ladle
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