Almost everyone loves soup. Especially when the weather is cold or we are not feeling well, soup can provide energy, nourishment and warmth from the inside out. Chicken noodle soup is always a favorite, but Chef Amanda Simcoe continues our journey to Thailand with a beef noodle soup recipe. Just like here in the states, the soup course is served before the main course in Thailand.
The first step to make this soup is roasting the beef bones. If this sounds intimidating, it’s really easy to do. Ask your butcher for bones and then follow the easy directions below. The reason behind roasting the bones first is to develop a deep, caramelized flavor.
The only new ingredient in this recipe is the senn lek (rice noodles). Made from rice four, these almost translucent noodles must be soaked in water before using. They can be found at Reasor’s or Nam-Hai in Tulsa.
Check out Chef Amanda's recipes for Thai Red Curry Chicken and Banana Spring Rolls.
Thai Beef Noodle Soup
- 4 pounds beef bones, lightly roasted
- 3 cloves garlic
- 2 yellow onions, halved
- 3 star anise
- 1 cinnamon stick
- 1 1-in piece galangal halved
- 1 tablespoon kecap manis
- 1 tablespoon nam pla
- 1 teaspoon white pepper
- 1/2 pound senn lek
- 1 small yellow onion, sliced
For Garnish
- Chile sauce, to taste
- Thai chiles, sliced
- 2/3 cup cilantro
- 1 cup Thai basil leaves
- 3 cups bean sprouts
- 3 scallions, sliced
- 3 limes, cut into wedges
Directions
To roast the bones:
Preheat the oven to 400 degrees F. Place the bones in a single layer on a baking sheet. Roast for 30 minutes or until nicely browned.
To make the soup:
In a large stock pot, cover the roasted beef bones with water. Bring to a boil. Add the white pepper, kecap manis, garlic, cinnamon and star anise. Allow to simmer for 2-3 hours. Meanwhile: soak the rice noodles (if they are dry) in water. When ready to serve, add the nam pla to the broth. In a small pot, cook the noodles to desired doneness. Drain and divide among 6 bowls. Divide the onions between the bowls as well, along with about 1/2 teaspoon of the chile sauce. Ladle broth over noodles and serve with all of the optional garnishes.
Makes 6 servings
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