Beef-Noodle-Soup
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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.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Makes: 8 servings
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All You Need

  • 8 cups (2 L) Kitchen Basics Beef Cooking Stock or Chicken Cooking Stock
  • 1 cup (250 mL) sliced carrots
  • 1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce
  • 1 tsp (5 mL) soy sauce
  • 1 stick cinnamon
  • 2 whole star anise (optional)
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) minced ginger
  • 1 tbsp (15 mL) rice vinegar
  • 1 tsp (5 mL) minced fresh chili
  • 1 pkg (250 g) Thai Kitchen® Thin Rice Noodles
  • 1/2 cup (125 mL) sliced green onions
  • 1 tbsp (15 mL) lime juice
  • 3/4 lb (375 g) beef, thinly sliced
  • 1/4 cup (50 mL) roasted unsalted peanuts, crushed
  • 1/2 cup (125 mL) each julienned fresh mint, cilantro and basil

Instructions

  1. In large saucepan on medium-high heat, combine stock, carrots, fish sauce, soy sauce, cinnamon, star anise, garlic, ginger, vinegar and chili. 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. Ladle into soup bowls. Sprinkle top with peanuts, mint, cilantro and basil.

  4. Thai Kitchen Tip: 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.

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