Asian Beef and Vegetable Soup with Pad Thai Noodles

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

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.

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.

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

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

First…

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.

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

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. 

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

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 | 31Daily.com

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Asian Beef and Vegetable Soup with Pad Thai Noodles

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

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.

  • Author: Stephanie Wilson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Cook
  • Cuisine: Asian

Ingredients

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 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

Instructions

Heat 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.

Notes

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.

Keywords: spicy beef noodle soup, beef and vegetable soup, Asian beef soup

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

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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