Spicy Thai Beef Noodle Soup
Dive into the bold and vibrant flavors of Spicy Thai Beef Noodle Soup, a comforting bowl of Southeast Asian fusion that's perfect for chilly nights or when you're craving something exotic. This quick and easy 30-minute recipe combines tender, thinly sliced beef and silky rice noodles swimming in a rich, aromatic broth made with creamy coconut milk, beef broth, and fragrant lemongrass. Spiced with Thai red curry paste and balanced with the savory-sweet notes of fish sauce, soy sauce, and a hint of brown sugar, this soup offers a perfectly layered flavor profile. Topped with fresh herbs like cilantro, Thai basil, and crunchy bean sprouts, and finished with a pop of red chili heat, it’s as visually stunning as it is delicious. This one-pot wonder will transport your taste buds straight to the streets of Thailand and is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 pound Beef sirloin, thinly sliced
- 6 cups Beef broth
- 1 cup Coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 2 Lemongrass stalks, smashed and chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Lime juice
- 2 tablespoons Thai red curry paste
- 2 Red chili peppers, thinly sliced
- 1 cup Bean sprouts
- 0.25 cup Fresh cilantro, roughly chopped
- 2 Green onions, thinly sliced
- 0.25 cup Fresh Thai basil leaves
- 2 tablespoons Cooking oil
- 2 cups Water
Instructions
Soak the rice noodles in a large bowl of warm water for about 20 minutes, or until softened. Drain and set aside.
Heat the cooking oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes until fragrant.
Add the red curry paste and stir for another 1 minute to release its aroma.
Pour in the beef broth, water, and coconut milk. Bring the mixture to a boil.
Stir in the fish sauce, soy sauce, and brown sugar. Reduce the heat to low and let the broth simmer for 10 minutes to allow the flavors to meld.
Add the thinly sliced beef to the pot and cook for 2-3 minutes, or until the beef is just cooked through.
Stir in lime juice and adjust the seasoning with more fish sauce or soy sauce, if needed.
Divide the soaked and softened rice noodles among four serving bowls.
Ladle the hot soup over the noodles, ensuring each bowl gets a good portion of beef and broth.
Top each bowl with bean sprouts, cilantro, green onions, Thai basil leaves, and sliced red chili peppers for garnish.
Serve immediately with lime wedges on the side for an extra tangy kick.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10134 mg | 441% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 39.4 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4256 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
