Ingredients
- 300g thinly sliced beef (sirloin or flank steak)
- 200g rice noodles or egg noodles
- 3 tbsp peanut butter (smooth or chunky)
- 2 tbsp satay sauce or paste
- 4 cups beef broth
- 1 cup coconut milk
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp chili paste or sriracha (optional)
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 2 green onions, sliced
- 1 cup bean sprouts (for topping)
Instructions
- Cook the noodles according to package directions, drain, and set aside.
- In a pot, sauté garlic and ginger until fragrant.
- Add satay paste, peanut butter, and chili paste (if using), stirring until smooth.
- Pour in beef broth and coconut milk, and bring to a gentle simmer.
- Season with soy sauce and lime juice. Taste and adjust seasoning.
- Add sliced beef and simmer for 2–3 minutes until tender.
- Divide noodles into bowls, ladle broth and beef over them.
- Top with cilantro, green onions, and bean sprouts. Serve hot.
Notes
- Use store-bought satay sauce to save time.
- Add vegetables like bok choy, spinach, or mushrooms for a heartier meal.
- Store broth and noodles separately to avoid sogginess.
- This soup is not ideal for freezing due to coconut milk and noodles.
- Adjust chili paste to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
