Thai Beef Noodle Soup

In this authentic and fresh dish from Thailand, the thin strips of beef combine with deliciously sweet and spicy flavours, for a Thai dish ready in just 30 minutes.


100g Shemin’s Thai Green Curry Paste 
400g Sirloin steak
1 Red pepper
5 Spring onions
1 Head of romaine lettuce
1 Litre chicken stock
1 Red chilli
150g Pack udon noodles
2tbsp Vegetable oil
Squeeze of honey
2tbsp Mirin sauce
4tbsp Fish sauce
Juice of 1 lime
Coriander to garnish
Sesame seeds to garnish


  1. Marinade the steak in 80g of Shemin’s Thai Green Curry Paste. Leave to one side.
  2. Finely slice the red pepper, spring onions and lettuce.
  3. Fry 10g of Shemin’s Thai Green Curry Paste for one minute, then deglaze by adding the chicken stock.
  4. Snap the red chilli in half and add to the chicken stock, bring to the boil and remove from the heat.
  5. Remove the chilli from the stock. Add the vegetable mix and the noodles. Allow to sit for 3-4 minutes.
  6. Heat a pan until smoking hot and add the vegetable oil to the pan.
  7. Fry the steak for 2 minutes on each side (for medium).
  8. Add honey and baste for 30 seconds, then remove from the pan and allow to rest for four minutes.
  9. While the meat is resting, season the soup with the mirin, fish sauce and lime and stir well.
  10. Serve the soup in a bowl, slice the steak and place on top of the noodles. Garnish with sesame seeds and fresh coriander.
Serves 2-3

Products used in this recipe