Delicious Satay Beef Noodle Soup Recipe

This satay beef noodle soup is rich, fragrant, and deeply comforting. I like how the creamy peanut-based broth is infused with spices, tender slices of beef, and chewy noodles, creating a bowl that’s both hearty and satisfying. It’s perfect for chilly evenings or when I want something filling yet full of bold flavor.

Why You’ll Love This Recipe

I like this recipe because it combines the nutty richness of satay with the warmth of a noodle soup. The flavors are layered—savory, slightly sweet, and just a little spicy. I also enjoy how customizable it is: I can load it up with vegetables, use different noodles, or adjust the spice level to fit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• thinly sliced beef (sirloin or flank steak works well)

• rice noodles or egg noodles

• peanut butter (smooth or chunky)

• satay sauce or paste

• beef broth

• coconut milk

• soy sauce

• garlic, minced

• ginger, grated

• chili paste or sriracha (optional, for heat)

• lime juice

• fresh cilantro, chopped

• green onions, sliced

• bean sprouts (for topping)

Directions

1. I cook the noodles according to package directions, drain, and set aside.

2. In a pot, I sauté garlic and ginger until fragrant.

3. I add the satay paste, peanut butter, and a splash of chili paste, stirring until smooth.

4. I pour in beef broth and coconut milk, bringing it to a gentle simmer.

5. I season with soy sauce and lime juice, then taste and adjust the balance of saltiness, sweetness, and heat.

6. I add the beef slices and simmer just until tender, about 2–3 minutes.

7. I divide noodles into bowls, ladle the hot broth and beef over them, and top with cilantro, green onions, and bean sprouts.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and 20 minutes to cook, so it’s ready in about 35 minutes.

Variations

I sometimes add vegetables like bok choy, spinach, or mushrooms to make it heartier. When I want a lighter version, I use chicken or tofu instead of beef. For extra spice, I stir in crushed red pepper flakes or a spoonful of sambal oelek.

storage/reheating

I store the broth and noodles separately in the refrigerator for up to 3 days. When reheating, I warm the broth on the stove and add the noodles just before serving to keep them from getting soggy. This soup doesn’t freeze well because of the coconut milk and noodles.

FAQs

What cut of beef works best for this soup?

I usually use flank steak or sirloin because they cook quickly and stay tender.

Can I use store-bought satay sauce?

Yes, I often use a jarred satay sauce to save time, but I like to add extra peanut butter and spices for more depth.

Is this soup very spicy?

It can be mild or spicy depending on how much chili paste I add. I usually start small and adjust to taste.

Can I make this soup vegan?

Yes, I replace the beef with tofu or mushrooms and use vegetable broth instead of beef broth.

What type of noodles should I use?

I like rice noodles for a lighter texture, but egg noodles or even ramen noodles work well too.

Conclusion

This satay beef noodle soup is one of my favorite comfort foods because it’s creamy, flavorful, and satisfying in every bite. I like how it’s quick enough for a weeknight dinner yet special enough to serve guests. Whenever I want a big, cozy bowl of soup with bold flavors, this recipe is always at the top of my list.