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Satay Beef Noodle Soup

This Satay Beef Noodle Soup is the ultimate bowl of comfort—rich, nutty, slightly spicy broth loaded with tender beef, chewy noodles, and fragrant Southeast Asian aromatics. Inspired by Malaysian and Thai satay flavors, this dish transforms pantry staples into something deeply satisfying and exotic. Perfect for cold nights, meal prep, or noodle lovers who crave something bold and flavorful.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Dinner, Main Course, Soup
Cuisine Malaysian-Inspired, Southeast Asian, Thai-Inspired
Servings 4 generous servings
Calories 550 kcal

Equipment

  • Large soup pot or Dutch oven
  • Small pan (for satay paste or aromatics)
  • Knife + cutting board
  • Tongs or slotted spoon
  • Noodle strainer
  • Ladle
  • Optional: mortar and pestle or food processor (for homemade paste)

Ingredients
  

For the Broth:

  • 2 tbsp oil (peanut or vegetable)
  • 2–3 tbsp satay paste (store-bought or homemade)
  • 1 small onion or 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 stalk lemongrass, smashed
  • 5 cups beef stock or broth
  • 1 tbsp soy sauce
  • 1 tsp fish sauce (optional, for umami)
  • 1 tbsp brown sugar or palm sugar
  • ¼ cup coconut milk (optional, for creaminess)
  • 1 tbsp peanut butter (optional, for depth)

For the Beef:

  • 1 lb (450g) beef shank, brisket, or flank steak
  • Salt & pepper, to taste
  • Optional: thinly sliced beef for quick-cook version

For the Noodles & Garnish:

  • 200g rice noodles or vermicelli
  • Fresh cilantro, Thai basil
  • Fried shallots
  • Lime wedges
  • Chili oil or sambal oelek
  • Sliced scallions or green onions

Instructions
 

  • Prep the Beef (long cook version):
    If using beef shank or brisket, cut into chunks and season lightly with salt. Sear in oil until browned, then remove and set aside.
  • Build the Satay Base:
    In a large pot, heat oil and sauté the onion, garlic, ginger, and lemongrass until fragrant. Stir in the satay paste and cook for 1–2 minutes until the oil separates.
  • Simmer the Broth:
    Add beef stock, soy sauce, sugar, and optional fish sauce or peanut butter. Return beef to the pot and simmer gently for 1.5 to 2 hours, until beef is very tender. Skim off any fat or foam as needed. Add coconut milk near the end if desired.
    Shortcut: Use thin-sliced flank steak. Skip the long simmer—just add meat in the last 2 minutes of broth cooking to keep it tender.
  • Cook Noodles Separately:
    Boil noodles according to package instructions. Rinse under cold water and set aside.
  • Assemble the Bowls:
    Divide noodles into bowls. Ladle hot broth and beef over the top. Garnish with herbs, fried shallots, lime wedges, and chili oil to taste.

Notes

  • Satay Paste: Use store-bought for ease or make it fresh with peanuts, chili, lemongrass, garlic, and oil blended into a paste.
  • Broth Depth: Simmer longer for a deeper, richer broth. Add water as needed if it reduces too much.
  • Noodle Choices: Flat rice noodles, egg noodles, or vermicelli all work well. For gluten-free, use 100% rice noodles.
  • Storage: Keep noodles and broth separate to prevent sogginess. Refrigerate for up to 4 days.
  • Freezer Tip: Freeze cooled broth (without noodles or toppings) for up to 2 months.
Keyword Asian noodle soup, beef satay soup, comfort food noodles, Malaysian noodle soup, satay broth recipe, satay noodle soup, spicy peanut beef noodles