Warm up with this creamy Satay Beef Noodle Soup, a flavorful blend of tender beef strips, rich coconut-peanut broth, and chewy rice noodles topped with fresh herbs and lime for a Thai-inspired finish. This easy one-pot meal is perfect for busy weeknights or cozy weekend dinners.
Ingredients:
250g beef strips (sirloin or flank steak for tenderness)
200g rice noodles (or vermicelli noodles)
3 cups beef broth (low-sodium for better control)
1 cup coconut milk (full-fat for creaminess)
2 tbsp peanut butter (natural or creamy)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp red curry paste (adjust for spice level)
1 tsp minced garlic
1 tsp minced fresh ginger
Fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions:
- Cook noodles according to package directions. Drain and set aside.
- In a large pot over medium heat, sauté garlic and ginger until fragrant—about 1 minute.
- Stir in red curry paste and peanut butter, letting them melt and blend into a rich base.
- Add beef broth, coconut milk, and soy sauce. Stir well and bring to a gentle simmer.
- Add beef strips and cook for 8–10 minutes, or until beef is tender and fully cooked.
- Divide noodles into serving bowls. Ladle the hot satay broth and beef over the noodles.
- Top with fresh cilantro and a squeeze of lime juice for a burst of freshness.
Recipe Notes:
Swap the beef for tofu or chicken for a lighter or vegetarian version.
Control the heat by adjusting the red curry paste to taste.
Store leftovers in the fridge in an airtight container for up to 2 days great for easy reheating.
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