25-Min Thai Beef Noodle Soup
Rich, dark broth infused with soy, fish sauce, and spice, loaded with ground beef and rice noodles. Crispy spring rolls and a tangy dipping sauce make this a complete weeknight meal in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb ground beef
- 6 cups beef broth
- 3 tbsp soy sauce
- 1.5 tbsp fish sauce
- 8 oz rice noodles (thin, dried)
- 3 cloves garlic (minced)
- 2 tbsp Thai chili paste or sriracha
- 8 pieces fried spring rolls (store-bought or homemade)
- ½ cup sweet chili dipping sauce
- 1 bunch fresh cilantro and lime wedges (optional)
Instructions
- 1
Heat a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no pink remains, about 5 minutes.
- 2
Stir in minced garlic and cook for 30 seconds until fragrant, then add chili paste and stir to combine.
- 3
Pour in beef broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.
- 4
Add rice noodles and cook for 3–4 minutes until tender but still slightly chewy.
- 5
Taste and adjust seasoning with more soy sauce or fish sauce if needed.
- 6
Ladle soup into bowls and serve with fried spring rolls, dipping sauce, cilantro, and lime on the side.
Tools you’ll need
- large pot (4–6 quart)
- wooden spoon
- ladle
- bowls
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