Asian Beef and Noodle Broth

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Spice up your soup with this economical meal that’s warm, hearty and full of oriental flavour. For an extra kick add some more chilli – you’ll be bowled over by every tasty spoonful.


20 minutes


2 - 2.5 hours



Oven Temp



Stage 1 – Ingredients:
700g (1 ½ lb) Northern Ireland Farm Quality Assured beef shin
1 ½ litres water
1 large onion
2 garlic cloves, peeled and chopped in half
45g peeled and chopped fresh ginger
3 celery sticks, washed and roughly chopped
2 carrots, peeled and roughly chopped

Stage 2 – Ingredients:
1 clove of garlic, crushed
30g ginger, peeled and grated
½ tsp of shrimp paste
1 tsp of brown sugar
1 Thai red chilli, finely chopped
A dash of fish sauce
4 spring onions
150g Pak choi or baby spinach leaves
250g cooked noodles
Shredded beef shin
A few coriander leaves

  1. Place all of the ingredients into a large saucepan, bring to the boil, reduce the temperature and simmer for two hours. Using a large spoon, lift the beef out of the pan and place onto a plate. 
  2. Remove the bone and any fat and using a knife and fork shred the meat into little pieces. 
  3. Sieve the remaining stock to remove and discard the vegetables. You should be left with about 1 litre of delicious stock.
  4. Pour the stock back into the saucepan and bring to the boil, then reduce to a simmer and add the garlic, ginger, shrimp paste, sugar, chilli and fish sauce. 
  5. Add the spring onions, Pak choi, noodles, cooked shin and coriander and simmer for another few minutes. Ladle into warm bowls and serve.