Brrrrrr! It’s been so chilly here lately! I am so not a winter person. Have I said that before? I am cold from September through May with winter being the worst for me. To warm up in the winter I often have crock-pot meals or soup for dinner.
I rotate my favorite soups often during the winter. My husband loves my French Onion Soup, while I enjoy Broccoli Cheddar Soup or Potato Leek Soup. While I love our rotation of soups, I’m always up for something new. I found a Beef Noodle Soup that had Thai flavors in it and looked so pretty I knew I had to try it!
The broth is a beef base with large pieces of beef in the soup. There are noodles, basil, jalapenos, and lime with a drizzle of Sriracha. The soup bursts with citrus and spice and I loved every bite of it!
Beef Noodle Soup (adapted from Cooking Light)
1 t. olive oil
12 oz. boneless sirloin steak, thinly sliced
4 c. beef broth
2 c. hot water
1 T. hoisin sauce
1 T. soy sauce
2 garlic cloves, minced
1 T. ginger, minced
3 oz. rice noodles
2 c. baby bok choy
2 t. Sriracha
12 basil leaves
8 jalapeno pepper slices
4 lime wedges
1. Heat the olive oil in a large skillet over medium heat. Add the beef and stir fry for 3-4 minutes. Remove from heat.
2. Combine the beef broth, water, hoisin, soy sauce, garlic, and ginger in a large stock pot. Bring to a boil and cook for 10 minutes.
3. Reduce heat to a simmer and add the noodles. Cook for 5 minutes. Stir in the bok choy and beef. Cook until the bok choy wilts.
4. Place 2 cups of soup in each of 4 bowls. Top with 3 basil leaves, 2 jalapeno slices, a lime wedge, and a drizzle of Sriracha.