Thai Beef Noodle Soup
A warming Thai beef noodle soup made in one pot with tender beef, rice noodles, and aromatic broth infused with lime and cilantro. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ¾ lb beef sirloin or ribeye steak
- 4 cups beef or chicken broth
- 6 oz rice noodles (1/8-inch wide)
- 2 tbsp fish sauce
- 1 whole lime (or lemon)
- ½ cup fresh cilantro and green onions, chopped
Instructions
- 1
Slice the beef against the grain (perpendicular to the muscle fibers running through the meat) into 1/8-inch-thin strips, like slicing bread very thinly. This makes the beef tender when cooked quickly in hot broth.
- 2
Cut the lime in half lengthwise from top to bottom. Squeeze the juice into a small bowl using a citrus juicer or your hands, keeping seeds out. You should have about 3 tablespoons of juice.
- 3
Pour the broth into a large pot and bring it to a boil over high heat. You'll see large rolling bubbles rapidly breaking the surface, about 8 minutes.
- 4
Add the rice noodles to the boiling broth and stir once with a wooden spoon to separate them. Simmer over medium heat until the noodles are tender when you bite one, about 4 minutes.
- 5
Add the beef slices to the hot broth and stir gently. The beef will turn from red to brown in about 1 minute as it cooks in the hot liquid.
- 6
Stir in the fish sauce and lime juice. Taste a spoonful and add a pinch more salt or fish sauce if it tastes bland, or a squeeze more lime if it needs brightness.
- 7
Ladle the soup into two bowls, dividing the noodles and beef equally between them. Scatter the cilantro and green onions over the top of each bowl as garnish.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- citrus juicer or hands
- large pot (3-quart minimum)
- wooden spoon
- ladle
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
