Spicy Satay Beef Noodle Soup is the hidden gem that explodes with flavour! This is the perfect time-saving winter warmer because it’s made with store bought satay paste so you’ll be slurping into the incredibly decadent broth THAT much sooner!
Satay Beef Noodle Soup
If you love your noodle soups, this recipe is one that cannot be missed.
I know there are many rich and easy noodle soups out there which promise to welcome you into the heart of an Asian kitchen. But with a lusciously creamy broth and a handful of ready made ingredients, you can share this Satay Beef Noodle Soup with those dearest to your heart. I certainly do every winter.
In fact, while most people get excited over pumpkin spice during the colder months, I instantly get excited over this fabulously simple savoury noodle soup.
What is satay sauce made from?
Satay sauce is one of those tried and true classics that can be found in many parts of Asia. The base of its flavour profile typically comes from ground roasted or fried peanuts, but many cuisines have added their own spin to it by adding ingredients signature to their tastes.
You may find some recipes include coconut milk, tamarind, galangal, sugar or chilli with the peanut base. You’ll soon find out that our family’s Satay Beef Noodle Soup is no exception.
Satay sauce is fairly easy to make, but if you don’t have the extra time then your local Asian supermarket should have it in stock. We also use two variations of satay sauce for that added dimension.
What you'll need for the satay beef noodle soup
For the soup
- Chicken and pork stock
- 2 jars BBQ satay sauce (affiliate link)
- 2 jars sate chilli sauce (affiliate link)
- 2 boxes coconut cream (affiliate link)
- 1 ladle sesame oil (affiliate link)
- 1 tbsp salt
- 1 tbsp chicken powder or to taste (affiliate link)
- 3 tbsp rock sugar or to taste (affiliate link)
Noodles and toppings
For this dish we like to use rice noodles, but if you like egg noodles or any other type then go for it!
As for the meat, we get our butcher to use their machinery to slice the beef we choose. We went for the eye fillet this time and it certainly was a tender cut!
For the garnish
How to make the satay beef noodle soup
Start by preparing the chicken and pork stock. This will be the base of the broth.
When the bones are soft, turn the heat on high and add all the sauces and seasoning. Let it simmer for 20 minutes.
THAT’S IT! Wasn’t that just the easiest noodle soup ever? Even I’m astounded by how short and sweet this recipe was!
Make sure to make our Satay Beef Noodle Soup this weekend for your family to enjoy!
More winter-worthy noodle soups
Satay Beef Noodle Soup
Ingredients
For the soup
- Chicken and pork stock
- 2 jars BBQ satay sauce (affiliate link)
- 2 boxes coconut cream (affiliate link)
- 1 ladle sesame oil (affiliate link)
- 1 tbsp salt or to taste
- 1 tbsp chicken powder or to taste (affiliate link)
- 3 tbsp rock sugar or to taste (affiliate link)
Noodles and Toppings
- 2 bags rice noodles (or any of your preference) we buy it fresh from the local Asian supermarket
- 1 kg sliced beef we ask the butcher to use their machinery to slice it thinly
For the garnish
- tomatoes
- bean sprouts
- cucumbers
- Thai basil
Instructions
- Start by preparing the chicken and pork stock. This will be the base of the broth.
- When the bones are soft, turn the heat on high and add all the sauces and seasoning. Let it simmer for 20 minutes.
- Enjoy the broth with noodles!
SHARE YOUR CREATION!
If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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Made this for the family and it was a hit!
So glad you and your family enjoyed it, Katie!
My kind of recipe! Great ingredients, loads of exotic flavors! Easy and refreshing.
Thanks, Michelle!
Hi, how much chicken stock did u use? It just says chicken stock and no quantity
You’re looking at 5L of chicken stock 🙂
Fab recipe, really simple and tastes delicious!
Thanks, Brian! Glad you liked it!
You can’t beat a comforting noodle soup and this beef version looks delicious.
Agreed! Thanks, Dannii!
This is a seriously amazing looking soup!! I wish it has been my dinner tonight!! I love Asian food and this is right up my alley, yum and can’t wait to give it a go, thanks
I’m so excited for you, Adrianne! It’ll be one dish to remember!
Mmm, delicious, I love this flavorful sauce! It’s definitely getting to be the season for satisfying soups like this.
Thanks, David! The sauces sure make a difference!
How much of the stock do you need?
You’re looking at about 5L but it depends how rich or concentrated you’d like your broth. So just add 3L and take it from there 🙂
Can coconut milk be used or does it have to be coconut cream?
Coconut cream will give it a much thicker and richer flavour, but you can certainly use coconut milk. Just keep it mind it will be much lighter in consistency and flavour 🙂