Nueaw Tun (Beef Soup)

    3 hours 15 mins

    This Beef Soup is delicious in cold or warm weather - whenever one craves a satisfying bowl of beef soup with rice or rice noodles.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 8 

    • For the soup
    • 600 g stew beef, cut into 5 cm cubes
    • 3 litres water
    • 1 small stick of cinnamon
    • 3 cm slice of galangal
    • 4 coriander roots
    • 1 krawan leaf (bay leaf)
    • 3 tablespoons soy sauce (dark)
    • 1 1/2 tablespoons salt, plus more to taste
    • 8 cm slice of the bottom of a napa cabbage
    • 1 Chinese celery, cut in 10 cm pieces
    • For the garnish
    • 300 g swamp cabbage, blanched, sliced
    • 1 Chinese celery, blanched, sliced
    • 300 g bean sprouts, blanched or fresh
    • fried garlic
    • pickled chili pepper
    • cilantro and green onions, thinly sliced
    • cooked rice or rice noodles for 6 people

    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. Put all the ingredients for the soup into a large pot. Bring to a boil. Reduce the heat and simmer for about 3 hours or until the meat is thoroughly tender, skimming the grayish foam whenever necessary.
    2. Remove the vegetables and season soup to taste.
    3. To serve with rice noodles, put rice noodles and some of the blanched garnishing vegetables at the bottom of a large bowl. Pour the very hot broth and beef over them. Sprinkle with fried garlic, cilantro and green onions. Season with pickled chili (optional).
    4. To serve with rice, pour the beef soup and it’s garnishes into a smaller bowl, separately, with the rice. Sprinkle with fried garlic, cilantro and green onions. Season with pickled chili (optional).
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