20-Min Thai Boat Noodle Beef Soup
Dark, richly spiced broth with tender ground beef, rice noodles, and a salty-sweet-spicy punch. Built on a quick broth base, soy and fish sauce depth, and finished with crispy garlic and fresh herbs.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil rice noodles in salted water until tender, about 4 minutes. Drain and set aside.
Step 2
Heat oil in a large pot over medium-high. Brown ground beef, breaking it apart with a spoon, until no pink remains, ~5 minutes.
Step 3
Pour beef broth into the pot. Add soy sauce, fish sauce, palm sugar, and whole dried chilies. Bring to a simmer.
Step 4
Simmer broth for 5 minutes until flavors meld. Taste and adjust soy sauce or fish sauce for saltiness and depth.
Step 5
Meanwhile, fry thinly sliced garlic in 2 tbsp oil in a small skillet over medium heat until golden and crispy, 2–3 minutes.
Step 6
Divide cooked noodles among four bowls. Ladle hot broth and beef over noodles. Top with crispy garlic and oil. Serve hot.
Tools you’ll need
- large pot (6+ qt)
- small skillet
- spoon (for breaking up meat)
- ladle
- strainer or colander
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