Thai Beef Soup

This soup is a sinus-clearing take on beef noodle soup. Cook the round steak slices just until done for tender results.


½ pound round steak

2 tablespoons peanut oil

½ teaspoon sesame oil

1 tablespoon red curry paste

1 sweet onion, cut in eighths

1 rib celery, sliced diagonally

1 hot red pepper, minced

3 green onions, sliced

3 cloves garlic, minced

6 cups beef broth

1 tablespoon fish sauce

8 ounces rice noodles

1 teaspoon sugar

1 teaspoon rice vinegar

¼ cup minced cilantro

  • Cut round steak into thin strips. In a large wok or soup pot, heat peanut and sesame oils over high heat until a drop of water sizzles. Quickly stir-fry beef; remove to a platter.

  • Add curry paste; stir constantly 1 minute. Add onion, celery, hot pepper, green onions, and garlic; cook 3 minutes.

  • Reduce heat to medium; add broth and fish sauce. Simmer 15 minutes. Meanwhile, soften noodles in cold water 10 minutes.

  • Bring soup to a boil over high heat; drain noodles and add to soup. Separate noodles with a fork or chopsticks; cook just until tender, 1–2 minutes.

  • Remove from heat; stir in sugar, vinegar, and cilantro. Return beef to pot; let stand briefly before serving.

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