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Thai Inspired Beef & Noodle Soup

Thai Inspired Beef Noodle Soup

Adapted from Sri Owen.
Course Soup
Cuisine Thai
Keyword beef, noodles
Author TheSpicedLife


  • 2-3 T vegetable oil
  • 2 T double strength tomato paste
  • 1 1/2 t Thai shrimp paste
  • 2 T nam prik pao
  • 3 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup water
  • 3 qt low sodium, or no sodium if homemade good quality beef stock (I used homemade)
  • 1 bruised lemongrass stalk, tied into a knot
  • 2 T Thai fish sauce, plus more to taste
  • 2 T light brown sugar
  • cooked rice vermicelli


  • chopped cilantro
  • chopped napa cabbage
  • chopped scallions, we did not have
  • chopped Thai basil, we did not have
  • lime wedges, lime juice was crucial to this, we felt
  • fish sauce
  • nam prik pao
  • Sirracha
  • thinly sliced beef steak, such as round steak (what I used) or sirloin*


  1. Whisk together the oil, tomato paste, shrimp paste, and the 2 tablespoons of nam prik pao.
  2. Heat a large Dutch oven over medium heat. Add the tomato paste mixture. Cook, stirring, for 2 minutes. Add the chopped shallots and minced garlic. Cook another minute. Add the water and cook, on medium high heat now, until the water starts to evaporate, 5 minutes or so.
  3. Add the beef stock and bring to a boil. Add the lemongrass knot, 2 tablespoons of fish sauce and the light brown sugar. Cover and reduce to low to maintain a bare simmer. Simmer for 30 minutes to blend the flavors.
  4. Serve over the cooked rice vermicelli with the garnishes.
  5. *If you are using the beef steak, bring the soup to a rolling boil. Place some slices of the raw steak into the bowl with the rice vermicelli. Ladle boiling soup over the noodles and steak--the thinly sliced steak will cook in the boiling soup.