Thai Beef Noodle Soup gets a kick from jalapenos and is studded with garlic, basil, Asian flavors, and a wedge of lime.
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. We tend to have soup about once a week because we have it for dinner and then we'll both eat it for lunch the next day or two.
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. So when I saw a Beef Noodle Soup that had Thai flavors in it and looked so pretty I knew I had to try it!
- olive oil
- sirloin steak
- beef broth
- hoisin sauce
- soy sauce
- lime juice
- garlic cloves
- Soba Noodles
- baby bok choy
- basil leaves
- jalapeno pepper slices
- lime wedges
1. Heat the olive oil in a large stock pot over medium heat. Add the beef and stir fry for 3-4 minutes.
2. Add the beef broth, water, hoisin, soy sauce, vinegar, lime juice, sugar, garlic, and ginger to the stock pot. Bring to a boil and cook for 10 minutes.
3. Reduce heat to a simmer and add the noodles. Cook for 10 minutes.
4. Stir in the bok choy and Sriracha. Cook until the bok choy wilts.
Now I first made this soup in 2015 and didn't make it again for several years. When I did make it again it didn't taste the same so I ended up making several adjustments to the spices and broth of the soup.
The broth is a beef base with large pieces of beef in the soup. I adjusted it to make it have a more Thai flavor by including sugar, vinegar, and lime juice.
There are also noodles, basil, jalapenos, and lime with a drizzle of Sriracha. The soup bursts with citrus and spice and I loved every bite of it!
I can't find baby bok choy, can I use something else?
You sure can. This actually happened to me during my most recent attempt at making this soup and I ended up adding 3 cups of fresh baby spinach instead and liked it just as well.
I can't find soba noodle, can I use something else?
You can certainly use other noodles. I've found that Udon noodles work well in this recipe as well. If you are looking for a noodle you might already have on hand you could use linguini or thick spaghetti though it won't have the same flavor.
I don't like spicy food, do I have to add the Sriracha?
I'd recommend you add at least a touch of Sriracha because it really helps give it that Thai flavor. You could also use a little bit of hot sauce in place of it or even chili paste.
I'm a vegetarian, can I just leave out the beef?
You can certainly leave out the beef but I'd substitute something else in. You can use either firm tofu or a vegetarian "beef" crumble. Then use vegetable broth in place of the beef broth.
I've made this soup several times and I can honestly say I make it a little different every time. Just go with what you like and adjust the lime juice, soy sauce, vinegar, and Sriracha amounts as needed.
I didn't end up using jalapenos the last time because the soup was already fairly spicy from the Sriracha. Another time I used spinach in place of the bok choy. You can make any substitutions needed.
More Thai Recipes:
- Thai Iced Tea
- Thai Chicken Salad
- Thai Chicken with Rice
- Thai Meatball Lettuce Wraps
- Grilled Thai Beef Tacos
- 1 teaspoon olive oil
- 12 oz. boneless sirloin steak, thinly sliced
- 6 c. beef broth
- 2 c. hot water
- 1 Tablespoon hoisin sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon sugar
- 4 garlic cloves, minced
- 1 Tablespoon ginger, minced
- 6 oz. hoisin noodles
- 2 c. baby bok choy
- 2 teaspoons Sriracha
- 12 basil leaves
- 8 jalapeno pepper slices
- 4 lime wedges
- Heat the olive oil in a large stock pot over medium heat. Add the beef and stir fry for 3-4 minutes or until it's cooked on both sides.
- Add the beef broth, water, hoisin, soy sauce, vinegar, lime juice, sugar, garlic, and ginger to the stock pot. Bring to a boil then reduce heat and simmer for 10 minutes.
- Add in the noodles and cook for 10 more minutes.
- Stir in the bok choy and Sriracha. Cook until the bok choy wilts
- 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..
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