Beef Noodle Soup, Thai Style

    3 hours 15 minutes

    This is a satisfying bowl of Thai beef noodle soup that uses a rich stock containing cinnamon, coriander, Chinese cabbage and Chinese celery.

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    Serves: 8 

    • Soup
    • 600g casserole beef, cut into 5cm cubes
    • 3 litres water
    • 1 small stick cinnamon
    • 3cm slice galangal
    • 4 coriander roots
    • 1 bay leaf
    • 3 tablespoons dark soy sauce
    • 1 1/2 tablespoons salt, plus more to taste
    • 8cm slice of the bottom of a Chinese cabbage
    • 1 Chinese celery, cut in 10cm pieces
    • Garnish
    • rice noodles for 6 people
    • 300g swamp cabbage, blanched, sliced
    • 1 Chinese celery, blanched, sliced
    • 300g bean sprouts, blanched or fresh
    • fried garlic
    • pickled chillies, optional
    • coriander and spring onions, thinly sliced

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Soup: Put all the ingredients for the soup into a large saucepan. Bring to a boil. Reduce the heat and simmer for about 3 hours or until the meat is thoroughly tender skimming the grayish foam whenever necessary.
    2. Remove the vegetables and season soup to taste.
    3. To Serve: Blanch the rice noodles and garnishing vegetables then place at the bottom of a large bowl.
    4. Pour the very hot soup and beef over them. Sprinkle with fried garlic, coriander and spring onions. Season with pickled chilli (optional).

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