Malaysian Beef and Noodle Soup

Malaysian Beef and Noodle Soup


6 people made this

This is a wonderful beef noodle soup that uses mashed sweet potatoes and tamarind juice to form the rich curry soup.


Serves: 8 

  • Curry Soup
  • 250g lean beef, sliced thinly
  • 8 cups (2 litres) beef stock
  • 1/3 cup (75ml) tamarind juice
  • 300g sweet potatoes, boiled and mashed
  • 1 pinch salt and sugar, to taste
  • 600g rice noodles
  • Spice Base
  • 8 shallots
  • 3 cloves garlic
  • 1cm ginger
  • 1cm galangal
  • 8 dried chillies, soak in hot water discard seeds
  • 1 tablespoon oil
  • 1 teaspoon ground fennel
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon ground black pepper
  • 3cm cinnamon stick
  • 3 star anise
  • 4 cloves
  • Garnish
  • 1 cucumber, peeled and cut into matchstick size
  • 250g bean sprouts, tails remove tails and blanch in hot water
  • 150g fried shallots
  • 3 spring onions, diced
  • 3 red chillies, sliced
  • 3 hard boiled eggs, quartered
  • 8 small limes, halved
  • prawn crackers

Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

  1. Spice Base: Grind or blend the shallots, garlic, ginger, galangal and chillies until fine. Heat a little oil in a saucepan and fry until fragrant.
  2. Mix in the fennel, turmeric, black pepper, cinnamon stick, star anise and cloves then fry until the oil separates.
  3. Curry Soup: Add the sliced beef and stir fry for 2 minutes.
  4. Pour in the beef stock, tamarind juice and mashed potatoes. Stir well and cook over low heat and bring to a boil. Season with salt and sugar to taste.
  5. Blanch the noodles in boiling water and drain.
  6. To Serve: Put noodles in bowl and ladle the soup over it. Garnish with each of the ingredients.

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Reviews (2)


Used brown onions as we do not have shallots where I live. Also did not add galangal only ginger. Used egg noodles instead of nice noodles because I prefer. ABSOLUTELY MARVELOUS. It was worth the time consumed. - 29 Oct 2011


- 29 Oct 2011

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