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Asian Beef and Vegetable Noodle Soup (Pad Thai Soup)

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A bowl of this Asian Beef and Vegetable Soup with Pad Thai Noodles is comfort food personified. With tender beef and veggies simmered in a well-spiced, flavorful broth, it’s a fragrant soup you’ll want to make all season long.

Asian Beef and Vegetable Soup with Pad Thai Noodles in a stone bowl.

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When the air turns crisp and windy and even soggy, turning to this Asian Beef and Vegetable Soup, inspired by a favorite takeout, Szechuan Spicy Beef Noodle Soup, it’s hearty enough to keep you warm and satisfied. And incredibly delicious too.

With a few simple steps, this soup can warm your toes before you know it.

All you need for the perfect meal is to choose a dessert!

Bowl of noodle soup with sliced beef and a pair of black chopsticks.

Hints & Tips

How To Make a Well Seasoned Broth

The essence of this soup is the broth. And the beef. And a slow simmer that allows the fragrant spices to permeate the beef, turning it into a tender, mouth-watering delight. The ingredients are simple. The trick is giving it enough time.

To begin the broth, you will simply saute in a bit of oil, minced garlic and chili powder. Once nicely browned, you will simply add water, the base of the broth. To that, you will add a variety of spices, some directly into the pot, others into a cheesecloth wrapped spice packet for simple removal. Or easier yet, if you have a closed stainless tea strainer that can hold bits of cinnamon stick, cloves, and bay leaf, it’s a breeze.

Choosing the Beef

For tender, melt-in-your-mouth beef, it’s important to choose the right cut of meat. I recommend a boneless chuck roast with plenty of marbling and cut into bite-size pieces. Avoid lean beef if you want fall-apart tenderness. For a more detailed look and recommendations for various cuts of beef, Serious Eats has written an insightful and helpful article on choosing the best beef cuts for stew.

Cooking the Pad Thai Noodles

While it seems simpler to cook the noodles in the soup, avoid the temptation. The starch of the noodles will change the consistency and even flavor the of the broth, making it almost murky. Follow the package instructions for cooking the noodles in a separate pan with clean water.

Asian Beef and Vegetable Soup with Pad Thai Noodles close up in a stone bowl.

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Asian Beef and Vegetable Soup with Pad Thai Noodles | 31Daily.com

Asian Beef and Vegetable Soup with Pad Thai Noodles

A bowl of this Asian Beef and Vegetable Soup with Pad Thai Noodles is comfort food personified. With tender beef and veggies simmered in a well-spiced, flavorful broth, it’s a fragrant soup you’ll want to make all season long.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Author: Stephanie Wilson



  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1/2 teaspoon chili powder
  • 7 cups water
  • 2 pounds boneless chuck roast cubed into 1-inch pieces (or stew meat)
  • 1- inch ginger minced
  • 3 green onions chopped
  • 2 carrots chopped
  • 3 to tomatoes chopped
  • 1 tablespoon brown sugar
  • 1/4 cup sambal oelek ground fresh chile paste or chili sauce
  • 2 tablespoons soy sauce
  • salt and pepper
  • 8- ounce package pad Thai noodles
  • fresh baby spinach leaves about 1 cup per bowl
  • fresh coriander cilantro or parsley to garnish

Spice Pack:

  • 1 cinnamon stick
  • 3 cloves
  • 1 bay leaf


  • Heat the oil in a Dutch oven over medium-high. Add the garlic and chili powder; cook until fragrant (about 30 seconds). Do not let the garlic burn. Pour in the water and bring to a boil; then reduce heat and simmer 3 minutes.
  • To the simmering water, add the beef, ginger, green onions, carrots, tomatoes, brown sugar, sambal oelek, soy sauce; season with salt and pepper to taste. Add the spice pack (see note). Bring the soup back to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook the soup until the beef is tender; about an hour to 1-1/2 hours. Discard the spice pack.
  • Meanwhile, before the soup has finished; cook the pad Thai noodles, according to package instructions, in a separate pan. Do not cook the noodles in the soup.

Assemble the Bowls

  • Place the noodles and spinach in each bowl. Pour in the broth and vegetables; then place the beef on top. Garnish with fresh coriander, cilantro or parsley, a drizzle of sriracha sauce for additional heat if needed, and red pepper flakes if desired.


Assemble the spice pack in a square of cheesecloth tied with twine, or a closed tea strainer works wonders too. It makes it incredibly easy to discard the spices.
Be sure to cook the noodles separately, according to package instructions, for the best flavor and consistency.


Calories: 330kcal | Carbohydrates: 32g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 395mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3033IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: Asian
Keyword: Asian beef soup, beef and vegetable soup, spicy beef noodle soup
5 from 1 vote (1 rating without comment)

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