How to make Thai Beef Noodle Soup - Marion's Kitchen

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles reduce carbs, while egg noodles are budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in sodium, while the alternative is more accessible.

Use a mortar and pestle to pound the garlic, coriander and peppercorns to a rough paste.

Heat oil in a large saucepan over high heat.

Add the garlic mixture and cook for 30 seconds until fragrant.

Add the beef and cook for 2-3 minutes or until evenly coloured.

Add the star anise, cinnamon stick, soy sauces and beef stock.

Reduce the heat to low. Cover with a lid and simmer for 90 minutes or until beef is tender.

Use a slotted spoon to scoop out the cinnamon stick and star anise.

Transfer the beef pieces to a chopping board and cut into bite-sized pieces.

Add the beef balls and Asian greens to the beef broth and simmer for 2-3 minutes to warm through.

Taste the soup and adjust the seasoning if necessary with fish sauce.

Divide noodles among serving bowls. Top with beef balls, Asian greens, braised beef and ladle over the beef broth. Top with bean shoots and Thai basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens