Noodle soup with beef
4 servings
30 minutes
Thai soup with noodles and beef is a vibrant dish that combines rich meat broth, spicy spices, and the delicate texture of rice noodles. Its history is rooted in Thai street food, where dishes are prepared quickly but with incredible depth of flavor. In this recipe, the beef becomes tender through quick blanching in boiling broth, while garlic, soy sauce, and fish sauce add a distinctive aroma. The separately served garnishes allow everyone to create their perfect taste by complementing the soup with crunchy vegetables, fresh herbs, and spicy chili flakes. This soup is not just food; it's a true gastronomic journey to the heart of Thailand.
1
Heat the broth in a deep pot. Add chopped garlic, celery, onion, mushrooms, fish sauce, soy sauce, and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes. Increase the heat again to bring the broth to a boil once more.
- Garlic: 4 cloves
- Beef stock: 1 l
- Celery: 1 stem
- Onion: 2 heads
- Dried mushrooms: 60 g
- Fish sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Ground black pepper: 1 teaspoon
2
Pre-cut beef into thin strips, dip in boiling broth for 1 minute, remove and dry.
- Beef: 250 g
3
Reduce the heat, remove all the foam from the surface of the broth, and add the noodles. Cook for about 2 minutes, stirring occasionally. Add the chopped shallots and remove the soup from the heat.
- Rice noodles: 150 g
- Shallot: 2 pieces
4
Serve in a large soup bowl, sprinkled with coriander leaves. Place chopped shallots, celery, green beans, mint leaves, chili flakes, and strips of meat taken from the broth in different bowls, so they can be added to the soup in various proportions.
- Shallot: 2 pieces
- Celery: 1 stem
