Thai Spicy Beef Noodle Soup

Ingredients

• 1 lb (450g) beef bones 1 lb (450g) beef bones
• 8 cups (1.9L) water 8 cups (1.9L) water
• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Thai bird's eye chilies, finely chopped 2 Thai bird's eye chilies, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Thai chili paste 2 tablespoons Thai chili paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 lime, juiced 1 lime, juiced
• Bean sprouts, cilantro, and green onions for garnish Bean sprouts, cilantro, and green onions for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and add beef bones. Simmer for 1 hour to create a flavorful broth. Remove the bones and set aside.
2. 2.
   Cook the rice noodles according to package instructions. Drain and set aside.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add onion, garlic, and Thai chilies. Sauté until fragrant.
4. 4.
   Add Thai chili paste, fish sauce, tamarind paste, palm sugar, ground coriander, ground cumin, paprika, salt, and black pepper to the pan. Stir well to combine.
5. 5.
   Pour the prepared broth into the pan and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
6. 6.
   Add the cooked beef bones back into the broth and simmer for an additional 30 minutes.
7. 7.
   Remove the beef bones from the broth and slice the meat into thin pieces.
8. 8.
   To serve, divide the rice noodles among bowls and top with the sliced beef. Ladle the hot broth over the noodles and beef.
9. 9.
   Garnish with bean sprouts, cilantro, green onions, and a squeeze of lime juice.

Treat your ingredients with care...

• Beef bones — For a richer flavor, roast the beef bones in the oven at 400°F (200°C) for 30 minutes before simmering them in the broth.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of Thai chili paste or omit the Thai bird's eye chilies.
• Customize the toppings by adding sliced boiled eggs, fried garlic, or crushed peanuts for extra flavor and texture.
• For a vegetarian version, substitute the beef bones with vegetable broth and use tofu or mushrooms instead of beef.

Serving advice

Serve the Thai Spicy Beef Noodle Soup hot, garnished with bean sprouts, cilantro, green onions, and a squeeze of lime juice. Accompany it with a side of fresh Thai basil leaves and additional lime wedges for diners to add according to their taste preferences.

Presentation advice

Present the Thai Spicy Beef Noodle Soup in individual bowls, showcasing the vibrant colors of the garnishes. Arrange the sliced beef, rice noodles, and bean sprouts neatly on top of the broth. Sprinkle fresh cilantro and green onions over the soup for an added pop of color.