Thai Beef Noodle Soup

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!

Ingredients:

• olive oil
• sirloin steak
• beef broth
• water
• hoisin sauce
• soy sauce
• vinegar
• lime juice
• sugar
• garlic cloves
• ginger
• Soba Noodles
• baby bok choy
• Sriracha
• 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

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Thai Beef Noodle Soup

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Add in the noodles and cook for 10 more minutes. 
4. Stir in the bok choy and Sriracha.  Cook until the bok choy wilts
5. 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..

Notes

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