Spicy Thai Beef Noodle Soup
Tender strips of steak and noodles in a spicy, aromatic broth made with Thai red curry paste, lime juice, garlic, ginger, and jalapeno, come together to create Spicy Thai Beef Noodle Soup, a super flavorful, one-pot wonder that is ready in only 30 minutes!
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Foods from all over the world are some of my favorite things to cook and eat. Korean, Vietnamese, Italian, Mexican, you name it, I probably love it!
- Olive oil/Avocado oil
- Garlic
- Ginger
- Onion
- Jalapeno
- Lime
- Sirloin steak
- Red curry paste
- Beef broth
- Soy sauce
- Spaghetti
- Scallions
- Cilantro
- Seasonings (salt, pepper, white pepper)
What is Thai Red Curry Paste?
Thai red curry paste is a super flavorful paste made from red chili peppers, spices, garlic, lemongrass, shallot, coriander root, salt, and kaffir lime peel.
This red curry paste is spicy, tangy, savory, and full of complex flavors. It adds so much wonderful depth to this soup.
How to serve Spicy Thai Beef Noodle Soup?
I like to serve this soup with French bread or a crusty baguette for dipping in the wonderful broth.
Bowls of garnishes provide colorful and flavorful options for customization.
Chopped cilantro, sliced scallions, sliced jalapenos, lime wedges, and of course, Sriracha hot sauce would be excellent additions to garnish this soup!
How to store beef noodle soup?
If possible, keep noodles and soup separate and refrigerate in an air-tight container for up to 3-4 days.
When reheating, combine noodles and soup and pop in the microwave or heat on the stove.
Looking for more soup recipes? Here are some favorites:
- Slow Cooker Beef & Lentil Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Cheesy Broccoli Potato Soup (shown below)
- Italian Meatball Gnocchi Soup
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NOTES:
- This recipe was created using Thai Kitchen Red Curry Paste. I have not made it with any other brand.
- It is important to not overcook the noodles. I recommend using a kitchen timer to ensure the noodles are al dente.
- This soup is best when served immediately. Leftovers will taste good the next day, but the texture of the noodles will be softer.
Spicy Thai Beef Noodle Soup
Equipment
- Medium-sized stock pot
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 lb. sirloin steak sliced into strips
- 1/2 small yellow onion sliced
- 1 jalapeno diced
- 2 garlic cloves minced
- 1 tbsp grated ginger or ginger paste
- black pepper to taste
- 1/8 tsp white pepper
- salt to taste
- 6 cups beef broth
- 1 tbsp + 1 tsp. soy sauce
- 3 tbsp Thai red curry paste
- 1 tbsp lime juice approx. 1/2 a lime
- 5-6 oz. dried spaghetti noodles broken in half (not fresh pasta)
- sliced scallions optional garnish
- chopped cilantro optional garnish
- sliced jalapenos optional garnish
- lime wedges optional garnish
- Sriracha hot sauce optional garnish
Instructions
- Heat oil in stock/soup pot and add sirloin steak. Sauté over medium/med-high for 2-3 minutes, then add the onion, jalapeno, ginger, and garlic. Season with black pepper, white pepper, and salt. Sauté for 3-4 minutes, stirring often so nothing burns.
- Add beef broth, soy sauce, red curry paste, and lime juice to the pot. Turn heat to high and bring to a boil. Once boiling, add the spaghetti and set a timer for whatever the box says is "al dente".
- As soon as noodles are ready, taste the soup for any needed salt. Serve immediately with optional garnishes.
- Optional garnishes: sliced scallions, chopped cilantro, sliced jalapenos, lime wedges, Sriracha hot sauce.
Notes
Did you make this recipe? Rate it and let me know in the comments below! ♥
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