Thai Beef Noodle Soup


By BFL Team

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  • 1 tablespoon vegetable oil
  • 1 tablespoon bottled, minced garlic
  • 1 tablespoon bottled, minced ginger
  • 2 stalks fresh lemongrass, peeled
  • 2 cups water
  • 2 (14-ounce) cans fat-free, less-sodium beef broth
  • 1 pound flank steak, cut against the grain into thin, bite-size strips
  • 4 ounces uncooked angel hair pasta
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 2 green onions, thinly sliced
  • 1 jalapeno pepper, finely chopped



Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger and
lemongrass; cook for three minutes. Add water and broth; bring to a boil. Add beef and pasta; cook five minutes or until beef is done. Remove from heat; stir in remaining ingredients. Let stand for five minutes. Discard lemongrass.


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