Description
A rich and flavorful Satay Beef Noodle Soup combining tender marinated beef with a creamy coconut and satay sauce broth, served over delicate rice noodles and garnished with fresh coriander and lime wedges. This comforting Asian-inspired soup balances savory, spicy, and slightly sweet flavors in a hearty bowl perfect for any season.
Ingredients
Scale
Beef and Marinade
- 300 g beef steak, thinly sliced
- 1 tablespoon soy sauce
Soup Base
- 2 tablespoons oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons satay sauce
- 1 liter beef stock
- 200 ml coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Noodles and Garnishes
- 200 g rice noodles
- Fresh coriander leaves for garnish
- Lime wedges for serving
- Sliced chili for garnish (optional)
Instructions
- Marinate the Beef: Combine the thinly sliced beef steak with 1 tablespoon soy sauce and let it marinate for at least 15 minutes to infuse flavor.
- Sauté Aromatics: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the finely chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent and fragrant.
- Brown the Beef: Add the marinated beef slices to the pot and sear until browned on all sides, locking in the juices.
- Add Satay Sauce: Stir in 3 tablespoons of satay sauce with the beef, cooking for an additional 2 minutes to meld the flavors together.
- Add Liquids and Seasonings: Pour in 1 liter of beef stock and 200 ml coconut milk. Add 1 tablespoon fish sauce and 1 teaspoon sugar, stirring well to combine all ingredients.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes to deepen the flavors.
- Prepare Rice Noodles: While the soup simmers, cook 200 g of rice noodles according to the package instructions. Drain and set aside once done.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed by adding more soy sauce or fish sauce to balance saltiness and depth.
- Serve Soup Over Noodles: Divide the cooked rice noodles into serving bowls and ladle the hot satay beef soup over the noodles.
- Garnish and Enjoy: Garnish each bowl with fresh coriander leaves and sliced chili if desired. Serve with lime wedges on the side to squeeze over the top for a fresh, tangy finish.
Notes
- For extra heat, add more sliced chili or a dash of chili oil.
- You can substitute beef stock with vegetable broth for a lighter version.
- Chicken or pork can be used instead of beef if preferred.
- Rice noodles should be cooked just until tender to avoid over-softening when added to the hot soup.
- Store leftovers in the refrigerator for up to 2 days; reheat gently on the stovetop.
