Ingredients
Scale
- 300g beef sirloin or flank steak, thinly sliced
- 200g rice noodles or egg noodles
- 3 cups beef broth
- 1 cup coconut milk
- 2 tablespoons peanut butter or satay sauce
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- Fresh lime juice (to taste)
- Fresh herbs (cilantro, Thai basil, mint)
- Garnishes: chopped peanuts, sliced chili, scallions
- Vegetables: bean sprouts, sliced carrots, and bell peppers (optional)
Instructions
- In a large pot, combine the beef broth, coconut milk, soy sauce, fish sauce (if using), sugar, and peanut butter. Bring to a gentle simmer, stirring until well combined.
- In a separate pan, heat oil and sauté the onion and garlic until fragrant. Add this to the simmering broth.
- Add the sliced beef to the soup and cook for 3-4 minutes until tender.
- Meanwhile, cook the noodles according to package instructions and add any desired vegetables during the last few minutes.
- Serve the noodles in bowls, pour the hot soup over, and garnish with fresh herbs, peanuts, chili, and scallions. Squeeze lime over before serving.
Notes
- Store leftovers in airtight containers for up to 2 days.
- Reheat gently, adding broth to restore creaminess.
- For vegetarian options, substitute beef with tofu or mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-free options available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg