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Beef Noodle Soup

This hearty soup is almost a meal in itself. Use a tender cut of beef, such as filet mignon, for best results.
5 min
PREP TIME
10 min
COOK TIME
260
CALORIES
16
INGREDIENTS
8
Servings

INGREDIENTS

  • 8 cups (2 l) Beef Cooking Stock or Chicken Cooking Stock
  • 1 cup (250 ml) sliced carrots
  • 1 tbsp (15 ml) minced garlic
  • 1 tbsp (15 ml) minced ginger
  • 1 tbsp (15 ml) Fish Sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) soy sauce
  • 1 tsp (5 ml) minced fresh chili
  • 1 stick cinnamon
  • 2 whole star anise (optional)
  • 1 pkg (250 g) Thin Rice Noodles
  • 1/2 cup (125 ml) sliced green onions
  • 1 tbsp (15 ml) lime juice
  • 12 oz (375 g) sirloin steak (or other cut of beef), thinly sliced
  • 1/4 cup (60 ml) roasted unsalted peanuts, crushed
  • 1/2 cup (125 ml) each julienned fresh mint, cilantro and basil

Preparation

  • 1 In large saucepan on medium-high heat, combine stock, carrots, garlic, ginger, fish sauce, vinegar, soy sauce, chili, cinnamon, star anise. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavours.
  • 2 Stir in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.
  • 3 Remove cinnamon and star anise before serving. Ladle into soup bowls. Sprinkle top with peanuts, mint, cilantro and basil.
  • 4 Thai Kitchen Tip:
    o For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.

NUTRITION INFORMATION

(per Serving)

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