Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch. Sign up
Join now & get access to 4,000+ healthy, delicious recipes

Spicy Thai Beef-Noodle Soup

4
Total Time
27 min
Prep
10 min
Cook
17 min
Serves
8
Difficulty
Easy
To make a complete meal out of this rich, mildly spicy soup with hints of green onions and ginger, pair it with a mixed green salad.

Ingredients

packaged rice noodles

6 oz, or vermicelli

peanut oil

2 tsp

uncooked scallion(s)

4 medium, green and white parts, divided and chopped

jalapeño pepper(s)

1 medium, seeded and minced

ginger root

1 Tbsp, minced

uncooked lean beef round

6 oz, or sirloin, trimmed of fat and diced

fat-free beef broth

7 cup(s)

low sodium soy sauce

2 Tbsp

cilantro

2 Tbsp, chopped

hot pepper sauce

1 tsp, or to taste

frozen green peas

½ cup(s), baby size

Instructions

  1. Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
  2. Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil.
  3. Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking).
  4. Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.

A happier, healthier you starts here

Join Today