Chiang Mai Beef Noodle Soup Recipe
Braised beef in a bold peanut,tamarind and lime broth. served with rice noodles, long leaf coriander, green onions, home roasted peanuts and topped with cilantro and crispy wontons. (contains fish sauce and peanuts) Gluten-free available upon request.
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Ingredients
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Broth
Noodles and Toppings
Method
Preparing the Broth
Braising the Beef
In a large pot, add the beef chuck and cover it with water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
Adding Flavors
After about an hour, add the peanut butter, tamarind paste, fish sauce, lime juice, ginger, garlic, chili paste, and salt. Stir to combine and simmer for another 1 to 1.5 hours, or until the beef is tender.
Cooking the Noodles and Serving
Cooking Rice Noodles
In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
Assembling the Soup
In serving bowls, place a portion of rice noodles, ladle the hot beef broth over the noodles, and top with shredded beef.
Adding Toppings
Garnish with long leaf coriander, green onions, crushed roasted peanuts, cilantro, and crispy wontons. Serve immediately.
