Aromatic chilli beef noodle soup from How to Eat: The Pleasures and Principles of Good Food (page 423) by Nigella Lawson

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Notes about this recipe

  • lisari on August 08, 2025

    This was wonderful. I quadrupled the recipe, added the marinading ingredients to ground pork & made tiny meatballs. Cooked everything in the (chicken) broth in stages to minimize pots & pans. Could eat this every day.

  • rmardel on January 03, 2024

    Made this as I was recovering from Covid and it was simple, filling, and quite good. It is not as complexly aromatic/spiced as a Thai broth but that can be adapted to taste, and the technique is a good basic thing to remember for pulling together a nourishing meal in a short amount of time. I used a clear venison broth, as it was already defrosted, and used fresh bok choy from the garden, along with ample cilantro and scallions. I didn't have Thai basil or snow peas, but I can see how the recipe is quite adaptable. The combination of the noodles, aromatic broth, vegetables, and seared rare meat is very satisfying and I believe this is a good foundational template for future meals.

  • Breadcrumbs on January 16, 2014

    p. 381 - Lovely! Since I was using pork I opted to go with chicken broth as I didn’t have any pork broth and I’m not a fan of bouillon cubes, which Nigella suggests. I also had some fresh Thai bird chilis so I chopped 2 along w a little bit of garlic before adding the chunk of ginger and the broth to the pan. I went with baby bok choy and snap peas as NL suggests. I topped my soup w some chopped green onions, parsley, basil and chives since I didn’t have any Thai basil. This was a tasty and satisfying soup. I especially appreciated the flavour from the aromatics. The ginger and chili infused broth was so good I would have been happy to enjoy it all on its own. The other components just enhanced the experience. This would be a great soup to soothe a cold I bet!! We served the sliced pork alongside so folks could add it at will. The pork was outstanding in the soup. It melted in our mouths. Photos here: http://chowhound.chow.com/topics/879967#7753348

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