Best 9 Spicy Thai Beef Noodle Soup Recipes

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Embark on a tantalizing culinary adventure as we explore the art of crafting an irresistible "Spicy Thai Beef Noodle Soup". This delectable dish is a harmonious blend of bold flavors, aromatic spices, and tender textures that will leave you craving for more. From selecting the right ingredients to mastering the perfect cooking techniques, this comprehensive guide will equip you with all the knowledge and skills you need to create an authentic and lip-smacking bowl of spicy Thai beef noodle soup that will transport your taste buds to the vibrant streets of Bangkok.

Let's cook with our recipes!

SPICY THAI BEEF-NOODLE SOUP RECIPE - (4.3/5)



Spicy Thai Beef-Noodle Soup Recipe - (4.3/5) image

Provided by carlaschwartz

Number Of Ingredients 11

6 oz packaged rice noodles, or vermicelli
2 tsp peanut oil
4 medium scallion(s), green and white parts, divided and chopped
1 medium jalapeٌo pepper(s), seeded and minced
1 Tbsp ginger root, minced
6 oz lean beef round, or sirloin, trimmed of fat and diced
7 cup(s) fat-free beef broth
2 Tbsp low-sodium soy sauce
2 Tbsp cilantro, chopped
1 tsp hot pepper sauce, or to taste
1/2 cup(s) frozen green peas, baby size

Steps:

  • Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces. Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking). Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.

TAIWANESE SPICY BEEF NOODLE SOUP



Taiwanese Spicy Beef Noodle Soup image

A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!

Provided by jhuang0125

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 8h40m

Yield 8

Number Of Ingredients 18

2 pounds beef stew meat, cut into 1-inch cubes
water to cover
3 tablespoons vegetable oil, or more as needed
8 cups water, or more as needed
1 (14 ounce) can beef broth
1 cup soy sauce
½ cup rice wine
1 bunch green onions, cut into 2-inch pieces
¼ cup brown sugar
10 cloves garlic, peeled, or more to taste
4 small chile peppers, halved and seeded, or more to taste
2 tablespoons chile paste
1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
3 star anise pods, or more to taste
1 teaspoon Chinese five-spice powder
4 small heads baby bok choy
1 (10 ounce) package udon noodles
1 tablespoon chopped pickled Chinese mustard greens, or to taste

Steps:

  • Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
  • Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
  • Cook on Low for 8 to 9 hours.
  • Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
  • Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
  • Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g

SAUCY THAI BEEF NOODLES



Saucy Thai Beef Noodles image

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 pound beef top sirloin steak, thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

THAI-STYLE BEEF WITH NOODLES



Thai-Style Beef with Noodles image

Provided by Ruth Cousineau

Categories     Soup/Stew     Beef     Ginger     Dinner     Steak     Curry     Winter     Grill/Barbecue     Honey     Noodle     Soy Sauce     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1 pound flank steak
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 1/2 teaspoons Thai green-curry paste
1 3/4 cups reduced-sodium beef broth
1 tablespoon fresh lime juice
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
Garnish: lime wedges; Asian fish sauce

Steps:

  • Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
  • While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
  • Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
  • Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
  • While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY



Taiwanese Beef Noodle Soup Recipe by Tasty image

Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 23

6 qt water, plus more as needed
2 lb beef shank
6 scallions, halved crosswise, divided
8 slices fresh ginger, divided
6 pods star anise, divided
½ cup vegetable oil
6 cloves garlic
2 red chiles, halved lengthwise
1 medium white onion, sliced
1 piece rock sugar
3 tablespoons spicy bean paste, or regular bean paste
½ cup dark soy sauce
½ cup rice wine
½ cup light soy sauce
2 medium tomatoes, quartered
1 teaspoon white pepper
1 teaspoon salt
dried bay leaf
2 bundles flour noodle
2 cups bok choy
scallion, sliced
fresh cilantro, chopped
red chile, finely diced

Steps:

  • Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
  • Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
  • In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
  • Add the sliced beef.
  • Add the dark soy sauce, for color, stir, then add the rice wine.
  • Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
  • Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
  • Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
  • Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
  • Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
  • To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
  • Enjoy!

Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams

SPICY THAI BEEF-NOODLE SOUP



Spicy Thai Beef-Noodle Soup image

Make and share this Spicy Thai Beef-Noodle Soup recipe from Food.com.

Provided by Jessi Garcia

Categories     Low Cholesterol

Time 27m

Yield 8 serving(s)

Number Of Ingredients 11

1 (6 ounce) package rice noodles
2 teaspoons peanut oil
4 medium scallions, green and white parts,divided and chopped
1 medium jalapeno pepper, seeded and minced
1 tablespoon gingerroot, minced
6 ounces lean beef round, pr sirloin,trimmed of fat and diced
7 cups nonfat beef broth
2 tablespoons low sodium soy sauce
1/2 cup frozen baby peas
2 tablespoons cilantro, chopped
1 teaspoon hot pepper sauce

Steps:

  • Using sharp scissors, cut noodles into 3 inch (7. 5 cm) pieces Heating oil in a medium saucepan over medium-high heat.
  • Add white portion of onions, jalapenos and ginger and saute for 1 minute.
  • Add beef and saute until browned all over, 3 minutes, stirring constantly.
  • Add borth and soy sauce and bring mixture to a boil.
  • Reduce heat to medium-low, partially cover and simmer 10 minutes (if neccessary, skim fat from the surface during cooking) Add noodles and peas and simmer until noodles are just tender, about 3 minutes.
  • Remove from heat and add green portion of scallions, cilantro and pepper sauce.
  • Serve hot.
  • Yields about 1 cup per serving.

SPICY THAI BEEF-NOODLE SOUP



Spicy Thai Beef-Noodle Soup image

To make a complete meal out of this rich, mildly spicy soup with hints of green onions and ginger, pair it with a mixed green salad.

Categories     Lunch

Time 27m

Yield 8 servings

Number Of Ingredients 11

6 oz Packaged rice noodles or vermicelli
2 tsp(s) Peanut oil
4 medium Uncooked scallion(s) green and white parts, divided and chopped
1 medium Jalapeño pepper(s) seeded and minced
1 tbsp(s) Ginger root minced
6 oz Uncooked lean beef round or sirloin, trimmed of fat and diced
7 cup(s) Fat-free beef broth
2 tbsp(s) Low sodium soy sauce
0.5 cup(s) Frozen green peas baby size
2 tbsp(s) Cilantro chopped
1 tsp(s) Hot pepper sauce or to taste

Steps:

  • Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
  • Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil.
  • Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking).
  • Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.

Nutrition Facts : Calories 62 kcal

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM



Thai Beef Noodle Soup - Gwaytio Nuea Nam image

This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.

Provided by MattZU

Categories     Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1/2 lb round steak, fat removed, sliced into thin strips
5 garlic cloves, chopped
1/2 lb ground beef
2 stalks celery, sliced diagonally into inch-long pieces
2 scallions, thinly sliced
3 pints beef stock
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
4 tablespoons fish sauce
12 ounces wet noodle sheets, cut into strips
1 cup bean sprouts
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons white vinegar (optional)
1 tablespoon dried red pepper flakes (optional)

Steps:

  • Fry beef strips in the oil until browned, using a large soup pot.
  • Remove the browned strips, leaving the oil and juice in the pot.
  • Fry the garlic until golden, stirring to keep from burning.
  • Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
  • Add beef stock, black pepper, cinnamon, and fish sauce.
  • Bring to a boil.
  • Add noodles and return to a boil.
  • Remove from heat and add bean sprouts.
  • Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
  • If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.

Nutrition Facts : Calories 230, Fat 15.2, SaturatedFat 5, Cholesterol 53.3, Sodium 1896.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.6, Protein 19.2

TAIWANESE BEEF NOODLE SOUP



Taiwanese Beef Noodle Soup image

Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.

Provided by J. Kenji López-Alt

Categories     dinner, meat, noodles, soups and stews, main course

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 29

2 cups homemade or store-bought low-sodium chicken broth
1 cup Shaoxing wine
3 tablespoons Chinese dark soy sauce or shoyu
3 tablespoons dark brown sugar
1 tablespoon doubanjiang (Sichuanese fermented chile bean paste; see Note)
1 (1/4-ounce) envelope unflavored powdered gelatin (about 2 1/2 teaspoons/7 grams)
3 pounds meaty, bone-in English-cut short ribs (about 4 large pieces)
Kosher salt
1 tablespoon neutral oil, such as canola, rice bran or grapeseed
1 medium yellow onion, peeled and roughly chopped
2 Roma tomatoes, roughly chopped
8 to 10 medium garlic cloves, unpeeled, smashed with the side of a cleaver or knife
1 (2-inch) knob fresh (unpeeled) ginger, sliced about 1/4-inch thick
3 scallions, trimmed and roughly chopped
3 small hot dried chiles, such as Sichuan heaven-facing, Thai bird or chiles de árbol, split open
Kosher salt
1 (3-inch) cinnamon stick (optional; see Note)
2 whole star anise pods
2 teaspoons whole fennel seeds (optional; see Note)
2 teaspoons whole coriander seeds (optional; see Note)
2 teaspoons whole Sichuan peppercorns (optional; see Note)
2 teaspoons whole black peppercorns (optional; see Note)
2 dried bay leaves
2 tablespoons Chinese black or balsamic vinegar, plus more for serving
Kosher salt
1 pound baby bok choy, halved lengthwise (or Chinese water spinach, Napa cabbage or other tender greens, cut into strips)
1 pound fresh Chinese egg noodles or wheat noodles
1/4 cup chopped preserved Chinese mustard greens (ya cai), mustard root (zha cai), suan cai (pickled cabbage) or plain old sauerkraut
1/4 cup roughly chopped cilantro leaves and tender stems

Steps:

  • Make the braising liquid: Combine chicken broth, wine, dark soy sauce, sugar and doubanjiang in a medium bowl or large liquid measure. Sprinkle gelatin over the top and set aside.
  • Sear the beef: Season short ribs lightly with salt on all sides. Heat oil in a large Dutch oven over high until shimmering. Working in batches if necessary, add short ribs in a single layer and cook, turning occasionally, until well browned on all sides, about 8 minutes, reducing heat if necessary if the oil smokes excessively. Transfer short ribs to a large plate and set aside. (Do not wash out the pot.)
  • Add the aromatics: Add onion, tomatoes, garlic, ginger, scallions and dried chiles to the pot, season lightly with salt, and cook, stirring frequently, until the vegetables are starting to brown around the edges and the tomatoes are breaking down, about 4 minutes. Reduce heat if the bottom of the pot starts to blacken or smoke excessively.
  • Bloom the spices: Add cinnamon, star anise, fennel seeds, coriander seeds, Sichuan peppercorns and black peppercorns, and cook, stirring frequently, until aromatic, about 1 minute.
  • Stir the braising liquid to get the sugar off the bottom. (The hydrated gelatin will have formed a raft that will break up a little when you stir. It's OK if it's not dissolved at this point.) Pour the braising liquid into the pot, then scrape up any browned bits from the bottom of the pot.
  • Return the short ribs to the pot and add enough water to barely cover them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil, adjust heat to maintain a bare simmer, and cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
  • Cook until a toothpick or skewer inserted into the meaty part of the largest short rib shows very little resistance but isn't falling apart, 2 to 2 1/2 hours. Using a spatula and tongs, carefully transfer the short ribs to a plate. Strain the braising liquid through a fine-mesh strainer into a fresh pot. Discard the solids.
  • Pick any stray spices or aromatics off the short ribs and discard. Return the short ribs to the braising liquid. For best results, allow short ribs to cool in the liquid on the countertop, then refrigerate overnight. Once liquid has chilled, using a ladle, skin and discard most - but not all - of the fat from the surface.
  • To serve: If you have the right number of ribs for each guest, you can reheat them on the bone. If not, gently separate the meat from the bone (including the tendons) and break the meat into big chunks with your fingers before reheating. Bring broth and short ribs to a simmer. Add vinegar and season broth to taste with salt. Keep hot.
  • Meanwhile, bring a large pot of salted water to a boil. Add greens and cook until tender-crisp, about 1 minute. Remove greens with a slotted spoon or tongs and set aside. Return water to a boil and cook noodles according to package instructions. Drain noodles and divide among four serving bowls. Top with short ribs, divide the greens evenly among the bowls, and ladle the broth over the top. Place a small pile of chopped Chinese pickled vegetable or sauerkraut on top of each short rib, sprinkle with chopped cilantro, and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
  • Don't be afraid to adjust the ingredients to your liking. If you like it spicier, add more chili peppers. If you want it more sour, add more lime juice. If you want it more savory, add more fish sauce.
  • Don't overcook the noodles. They should be cooked al dente, or slightly firm to the bite.
  • Serve the soup immediately. This will prevent the noodles from becoming soggy.

Conclusion:

This spicy Thai beef noodle soup is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover beef. The soup is packed with flavor and is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this spicy Thai beef noodle soup a try. You won't be disappointed!

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