Best Thai Beef Noodle Soup Gwaytio Nuea Nam Recipes

Thai Noodle Soup image

Provided by breezermom

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken drumsticks
7 cups water
1 tablespoon chicken base (Better than Bouillon brand)
6 ounces egg noodles, very thin
2/3 cup carrot, shredded
2/3 cup snow peas, cut into 1/2 inch pieces
4 tablespoons green onions, thinly sliced
1 teaspoon garlic, minced
1/2 teaspoon gingerroot, minced
1/2-1 teaspoon red pepper flakes, depending on your heat tolerance
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
Remove the stock from the heat so that you can more easily remove the fat.
Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
Add the cilantro and heat through.
Serve with lime wedges.

Beef Noodle Soup image

Provided by CookingONTheSide

Categories Stocks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons butter
1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
2 garlic cloves, minced
1 large onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 beef bouillon cubes
1/4 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper (I like to use freshly ground black pepper)
2 bay leaves
1 cup carrot, thinly sliced
1 cup cabbage, chopped
6 cups beef broth (or use homemade beef stock)
2 cups tomato juice
1 (14 1/2 ounce) can diced Italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice
2 1/2 cups frozen egg noodles
salt, to taste (I use seasoning salt)

Steps:

In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
Or if using leftover roast, saute until vegetables are tender.
Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
Add noodles and simmer for another 20 minutes.
Discard bay leaves before serving.

Quick Beef Noodle Soup image

Provided by Charmie777

Categories Clear Soup

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb lean ground beef
1 (46 ounce) can V8 vegetable juice
1 (2 ounce) envelope onion soup mix
1 (3 ounce) package beef-flavor ramen noodles
1 (16 ounce) package frozen mixed vegetables

Steps:

In a large saucepan, cook beef over medium heat until no longer pink.
Drain.
Stir in V8 juice, soup mix, contents of ramen seasoning packet and mixed vegetables.
Bring to a boil.
Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender.
Return to a boil.
Stir in ramen noodles.
Cook for 3 minutes or until ramen is tender.
To freeze: Place in a rigid container and freeze.
To heat: Thaw, place in a saucepan and stir until heated through.