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Best Thai Beef Soup Recipe


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Brian Kennett

Amateur Chef and Boozy Traveling Foodie Extraordinaire

Best Thai Beef Soup Recipe: This soup is sort of a blend of Thai and Japanese – sweet, source, and salty along with a deconstructed element for you to make my Thai beef soup your very own version.

Welcome to our little Thai soup adventure that will transport your taste buds to the vibrant streets of Thailand – we’re entering the world of the best Thai beef soup recipe! In the realm of Thai cuisine, few dishes capture the essence of comfort and flavor quite like a steaming bowl of Thai beef soup. Imagine tender slices of beef immersed in a fragrant broth, infused with the harmonious blend of garlic, onion, and exotic Thai spices. This culinary masterpiece offers a journey into the heart of Thai street food culture, where every spoonful is a celebration of rich tradition and bold flavors.

Our quest for the ultimate Thai beef soup recipe has led us through bustling markets and family kitchens, where generations have perfected the art of crafting this soul-soothing dish, achieving the perfect balance of savory, sweet, salty, and spicy notes. 

Get ready to fill your home with the enticing aromas of Thai spices and create a bowl of Thai beef soup that will not only satisfy your cravings but also elevate your culinary prowess. Thai beef soup is more than just a recipe – it’s a celebration of bold flavors and shared moments around the table.

Best Thai Beef Soup Recipe

A beautiful bowl of beefy goodness, but on the sour and salty side too. Then take your side plate and make the soup your own.

This really did taste super and when plated it looked really good too. Sorry about the photo quality though. This was before my investment in the Canon AOS. But you can get the idea I am sure. In my head, I had ideas of doing something different with beef and came up with this Best Thai Beef Soup Recipe with a really interesting twist to it too.

This will make enough Thai Beef Soup for 8.

Stage I - the broth - get this going for as long as you can to get those flavours going

  • 500g of Oxtails; and
  • 350g of the beef shin (or rump would do).

Take a wok and fry these off in some coconut oil until seared and browned. The coconut oil gives it a nice edge. But if you can’t get it, simply use olive oil. Once browned take the meat and oxtails out of the pan and set them aside. Retain the oil.

  • 2 big tomatoes cut into cubes; and
  • 5 or so Spring onions chopped roughly.

Throw these into the same oil in the wok and fry them off until the onions start to go clear – the white parts at least. Throw the meat tomato and onion into a soup pot and cover it with water. Give a good pinch of sea salt and cracked black pepper and then get it on the heat. Bring to a boil and then reduce to a simmer. When simmering, you want to add in;

  • 2 teaspoons of chopped garlic;
  • 2 teaspoons of chopped ginger; and
  • the juice of 2 limes.

Let that simmer for about 30-40 minutes. You want to slow-cook this to release all those flavors. Like a Pho Bo, it is all about the broth. After 30 minutes or so add in;

  • 1 packet of coriander – about 1/3 of a cup – no need to chop;
  • 2 packets of mint – about 1/2 a cup – again no need to chop;
  • 1 packet of basil (I used Thai Holy Basil as it is a bit more authentic);
  • 2 smashed Chili Padi;
  • 2 tablespoons oyster sauce; and
  • 2 tablespoons soy sauce.

Let that go for another 10 minutes. Now is the time to start taste testing. Add in more lime, if you want more sour, maybe a little more salt or soy sauce if you like it saltier. When you reach your preference take another pot and strain the soup. You now have a strainer full of loads of bits and pieces and the other a murky and mysterious brown liquid – there is your broth finished. But keep the broth pot on the fire as it has to be super hot for the next phase.

Stage II - Plating

Take your bowls and a small side plate. In the bowls, you will need to place a few slices of beef shabu shabu. Enough for each person. You want the beef to be at room temperature because your broth is the thing that is going to cook it. So not frozen, not straight from the fridge, it must be at room temperature.

Sprinkle on top some sesame seeds, and some more Holy Thai basil, and slice some mushrooms, any will do, but I used some Shitake. Pour over the broth and watch the meat turn color immediately as it cooks. Thai beef soup is nearing completion.

Stage III - Edamame Cream

  • 1 packet of edamame, boiled in nicely salted water for 5 or so minutes then de-shelled to leave the beans;
  • 2 teaspoons of soy sauce;
  • 1 squeeze of lemon juice;
  • 3 teaspoons of water; and
  • 1 heaped teaspoon of corn starch.

Throw all the above into a blender and whizz until smooth. Looks like mushy peas, but tastes like the King of mushy peas.

Stage IV - The Garnish / The Plating

On your wee side plate arrange the following for the diners to garnish their dish themselves:

  • A wee dollop of edamame cream;
  • Some Spring onion tops – finely sliced;
  • A lime cut into small pieces;
  • Maybe a few more basil sprigs; and
  • One to two small tomatoes are simply cut into quarters.

Conclusion of the Best Thai Beef Soup Recipe

So there you have it my friends. A little deconstruction goes a long way and truly enhances this Best Thai Beef Soup Recipe. I know it all looks complex, but actually, it’s not too bad if you follow the stages. You should try this one, as it is up there in the top echelons of recipes I have created – ENJOY!!!

People also asked about Thai Beef Soup Recipe

1.Can I use any type of beef for Thai beef soup?Absolutely! Popular choices include round steak, strip steak, or even ground beef, depending on your preference.
2.What makes the broth in Thai beef soup so flavorful?The rich flavor comes from a combination of ingredients like beef or veal bones, garlic, onion, and aromatic spices like black peppercorns and cilantro.
3.Are there any vegetarian alternatives for Thai beef soup?Yes, you can use tofu or a variety of mushrooms to create a hearty and flavorful vegetarian version of Thai beef soup.
4.Can I make Thai beef soup in advance?Absolutely! The flavors often develop even more if you let it sit, so making it ahead is a great idea for a quick meal later.
5.What are some common garnishes for Thai beef soup?Bean sprouts, Thai basil, cilantro, lime wedges, and sliced green onions are popular choices to enhance the soup’s taste.
6.Is Thai beef soup spicy?It can be, depending on the recipe. You have control over the spice level, typically with ingredients like red pepper flakes or red curry paste.
7.Can I use rice noodles instead of other types?Absolutely! Rice noodles are a traditional choice, providing a satisfying texture to complement the beef and broth.
8.How long does it take to make Thai beef soup?Most recipes take around 30 minutes to 3 hours, depending on the cooking method and desired tenderness of the meat.
9.Can I freeze Thai beef soup for later?Yes, it freezes well. Just be sure to cool it completely before transferring to a freezer-friendly container.
10.Are there any gluten-free alternatives for Thai beef soup?Certainly! Use tamari or gluten-free soy sauce to ensure your Thai beef soup is gluten-free.

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