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!
Equipment
- Medium-sized stock pot
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound sirloin steak sliced into strips
- 1/2 small yellow onion sliced
- 1 jalapeno diced
- 2 garlic cloves minced
- 1 tablespoon grated ginger or ginger paste
- black pepper to taste
- 1/8 tsp white pepper
- salt to taste
- 6 cups beef broth (1 1/2 quarts)
- 1 tablespoon soy sauce plus 1 teaspoon
- 3 tablespoons Thai red curry paste
- 1 tablespoon lime juice (approx. 1/2 a lime)
- 5-6 ounces 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. Enjoy!
- Optional garnishes: sliced scallions, chopped cilantro, sliced jalapenos, lime wedges, Sriracha hot sauce.
Notes
- 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.
Tried this recipe?Let us know how it was!