20-Min Thai Beef Noodle Soup
Dark, savory beef broth spiked with soy and fish sauce, topped with ground beef and rice noodles. A one-pot weeknight version of Bangkok's famous boat noodle soup—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- 6 cups beef broth
- ½ lb ground beef
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 6 oz rice noodles (thin, dry)
- 3 cloves garlic cloves, minced
- ¼ cup fresh cilantro and Thai basil (or green onion), chopped
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add ground beef, stirring and breaking into small pieces until no pink remains, about 4 minutes.
- 3
Stir in minced garlic and cook until fragrant, about 30 seconds.
- 4
Add soy sauce and fish sauce, stirring to combine. Taste and adjust seasoning.
- 5
Add rice noodles directly to the broth and cook until tender, about 4 minutes.
- 6
Ladle soup into bowls and garnish with cilantro and Thai basil. Serve hot.
Tools you’ll need
- large pot (at least 4-quart)
- wooden spoon or ladle
- cutting board and knife
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