Thailand Kuay Teow Nua (Beef Noodle Soup)
Kuay teow nua, or beef noodle soup, is a comforting and flavorful dish that is a staple in Thai street food culture. This dish features tender slices of beef served in a rich, aromatic broth made from simmered beef bones, garlic, cinnamon, star anise, and soy sauce. The broth is poured over rice noodles, creating a hearty base that absorbs the delicious flavors. Toppings such as fresh bean sprouts, green onions, cilantro, and crispy garlic add freshness and texture, while optional condiments including red pepper flakes, vinegar, and fish sauce allow for personalization. Kuay teow nua is enjoyed across Thailand, cherished for its warm, satisfying taste and balance of savory and slightly sweet flavors. It’s a dish that perfectly reflects the Thai culinary philosophy of harmonizing bold, complex flavors in every bite.
Recipe Servings: 2
Ingredients
- 4 cups (946 ml) water
- 1 beef bouillon cube
- 1 chile pepper, deseeded and diced
- Thinly sliced beef, to taste
- 6 small meatballs
- 1 Tbsp (15 ml) fish sauce
- 2 Tbsp (30 ml) soy sauce
- ½ tsp (1 g) ground ginger
- 2 pinches salt
- 1 kaffir leaf
- 1 clove garlic, minced
- 2½ oz (70 g) cooked rice noodles
- 2 cups (240 g) bean sprouts
- ½ red onion, sliced
- 1 cup (16 g) chopped cilantro
- 3 scallions, sliced
- Crushed red pepper, to taste
- 1 lime, cut into wedges
Directions
- Pour water into a large pot and bring to a boil.
- Add beef bouillon cube, stirring until it dissolved.
- Add chile pepper, sliced beef, meatballs, fish sauce, soy sauce, ground ginger, salt, kaffir leaf, and garlic.
- Cook soup for 25–30 minutes, stirring occasionally.
- Divide cooked rice noodles between two serving bowls.
- Ladle soup in bowls, giving each 3 meatballs and some sliced beef.
- Top each serving with bean sprouts, onion, cilantro, scallions, and crushed red pepper.
- Serve soup hot with lime wedges on the side.
For Soup:
For Noodles and Toppings:
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