Thai Beef Soup with Glass Noodles

5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 2 tbsp Kecap Tim Ikan
  • 2 tbsp Spring roll sauce ala Sanur Beach


  • 1,5 liter Frying oil

For the broth:

  • 120 g Onions, brown
  • 3 medium sized Cloves of garlic, fresh
  • 4 tbsp Sunflower oil
  • 400 g Coconut water
  • 30 g Cut celery stalks, fresh or frozen
  • 1 Paprika, red
  • 2 Hot peppers, red, long, medium hot
  • 1 smaller Chilli, green, fresh or frozen
  • 4 medium sized Tomatoes
  • 10 g Beef bouillon
  • 2 tbsp Fish sauce, light
  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce, sweet
  • 2 tbsp Lime juice


  • 100 g Coconut milk, creamy (24% fat)

For the pasta:

  • 100 g Glass noodles, thin, dried

To garnish:

  • 20 g Celery leaves, fresh or frozen
  • Hot peppers, red, long, mild


  • Quarter the meat cubes. Mix the ingredients for the marinade and marinate the meat with them for 60 minutes. Mix every now and then. Then strain and drain well. Let the pasta soak in warm water for 10 minutes, cut briefly with scissors and strain.

In the meantime:

  • Cap the onions and garlic cloves at both ends, cut in half lengthways, peel and cut into small pieces. Heat a medium-sized pan, add the sunflower oil and let it get hot. Roast the onions in it until light brown, then add the garlic cloves and stir-fry for 1 minute. Deglaze with the coconut water and have it ready.
  • Wash the fresh celery, remove the leaves and stems that are not in perfect condition. Pluck the leaves and chop as needed. Prepare the required amount, freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the leafless celery stalks at the lower end, then cut across into pieces approx. 3 mm wide. Measure out the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
  • Wash the red peppers, quarter them lengthways, remove the stems, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide. Remove the stems from the red pepper, wash and halve lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem.
  • Wash the tomatoes, remove the stalks, cut in half lengthways and cut out the green and white stem end. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Add the prepared vegetables to the onion mixture and simmer with the lid on for 10 minutes. Let it cool down a little, put it in the blender and puree for 1 minute at high speed.
  • Heat the frying oil to 220 degrees. Spread the pasta on the serving bowls. Put the puree in a casserole, add the remaining ingredients and simmer for 10 minutes. Season to taste with salt and pepper. Stir in the coconut milk and distribute on the serving bowls. Place the pieces of meat in 4 portions in a sieve in the hot oil, brown for 15 seconds, drain briefly and place in the serving bowls. Garnish, serve warm and enjoy.


  • Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Springrollsauce ala Sanur Beach: Springrollsauce ala Sanur Beach
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spicy Cucumber Salad with Kick

Christmas Star